JP7232769B2 - fermented hydrolyzed plant material - Google Patents

Description

priority

This application is a nonprovisional application of, and claims priority to, U.S. Provisional Patent Application No. 62/504,449, filed May 10, 2017, which is incorporated herein by reference in its entirety. be.

The present invention relates to fermentation of a composition comprising hydrolyzed plant-based material, such as flour with hydrolyzed starch.

As an example, starch in flour can be hydrolyzed and still maintain its soluble fiber content, maintain the concentration of beta-glucan in the flour, and reduce the harm to beta-glucan. can be avoided. Furthermore, the whole grain state of the grain can be maintained. As a result, in some embodiments, the health benefits resulting from the plant origin material, its soluble fiber concentration, beta glucan concentration, whole grain state, fermented whole grain state, or combinations thereof are It can be maintained in a composition containing the material. On the one hand, as a result of the hydrolysis and/or fermentation of the plant-based material, the composition comprising the fermented hydrolyzed plant-based material exhibits enhanced organoleptic properties, such as reduced viscosity, reduced sliminess, desired Flavors, or combinations thereof, can also be provided. To illustrate the potential uses of compositions such as those described herein, the compositions may include prebiotics, glycemic index lowering agents, immune enhancers, energy enhancers, fiber sources, soluble fiber sources, nutrient supplements. can function as a substance, a texture modifier, a viscosity modifier, or a combination thereof.

Existing products may include plant-based materials that are fermented or have hydrolyzed components, but existing products tend to lack one or more potentially desirable characteristics. For example, existing products provide desired concentrations of grains, cereal grains, whole grains, legumes, legumes, pomace, vegetables, fruits, soluble fiber, beta-glucan, associated health benefits, enhanced sensory attributes, reduced It may lack reduced viscosity, reduced sliminess, desired taste, fermentation metabolites, reduced pH, or a combination thereof.

In one aspect, the invention provides a method comprising several steps. The first step involves hydrolyzing the plant-based material to provide hydrolyzed plant-based material. A second step involves providing a fermentation starter material comprising hydrolyzed plant-based material. A third step involves fermenting the fermentation starter material to provide a fermented plant source material.

In a second aspect, the invention includes compositions formed by the method of the first aspect.

In a third aspect, the invention provides a composition comprising fermented hydrolyzed plant-based material.

In a fourth aspect, the invention provides a composition comprising fermented plant-based material. The fermented plant-based material comprises a fermentation product produced by fermenting a fermentation starter material, the fermentation starter material comprising hydrolyzed plant-based material.

Other aspects, embodiments and features of the invention will become apparent from the following detailed description of the invention when considered in conjunction with the accompanying drawings. The accompanying drawings are schematic and are not intended to be drawn to scale. In the figures, each identical or substantially similar component that is illustrated in various figures is represented by a single numeral or designation. For clarity, not all components are labeled in all drawings. Also, not all components of each embodiment of the present invention are shown unless an explanatory drawing is required to enable those skilled in the art to understand the present invention.

The novel features believed characteristic of the invention are set forth in the appended claims. However, the invention itself, as well as preferred modes of its use, further objects and advantages thereof, are best understood by reference to the following detailed description of the illustrative embodiments when read in conjunction with the accompanying drawings. Will.

hydrolyzing the plant-based material to provide a hydrolyzed plant-based material, fermenting the hydrolyzed plant-based material, according to one embodiment of the invention as described herein, Schematic block flow diagram illustrating an illustrative method for providing fermented hydrolyzed plant-based material. adding ingredients to the fermented hydrolyzed plant source material to provide the food product and/or heat treating the fermented hydrolyzed plant source material or the food product to provide the heat treated product. Schematic block flow diagram showing an example method FIG. 4 is a schematic block flow diagram illustrating an illustrative method including steps for adjusting the moisture concentration of fermented hydrolyzed plant-based material to provide a moisture-adjusted fermented plant-based material; dehydrating the fermented hydrolyzed plant source material to provide a powder and/or adding a food ingredient to the fermented hydrolyzed plant source material or powder to provide a food product. Schematic block flow diagram showing an example method 1 is a schematic block flow diagram showing an illustrative method comprising steps for packaging and/or refrigerating a fermented hydrolyzed plant source material, powder, or food product; FIG. hydrolyzing the composition to produce a hydrolyzed extrudate, including extruding and deactivating the composition; pelletizing the hydrolyzed extrudate; drying the pellets; 1 is a schematic block flow diagram illustrating an exemplary method including the steps of allowing to form dry pellets and grinding the dry pellets into a powder; FIG. Schematic diagram of an extruder that can be used in exemplary methods of the present disclosure. Water, a plant source material, and an enzyme according to one embodiment of the invention as described herein are combined prior to hydrolyzing the plant source material to form a hydrolyzed plant source material. 1 is a schematic block flow diagram illustrating an illustrative method for providing and fermenting the hydrolyzed plant-based material to provide fermented hydrolyzed plant-based material;

An embodiment of the invention will now be described with reference to FIG. FIG. 1 is a schematic block flow diagram illustrating an example method according to the invention described herein. 1 are generally applicable to FIG. 8 as well, although FIG. An embodiment is shown in which water 0140 is combined to form a hydrolysis starting material 0105. FIG. The method shown in FIG. 1 includes several steps. First, the hydrolyzing step includes a step 0108 of hydrolyzing the plant source material 0102 to provide hydrolyzed plant source material 0106 . This step can be performed in hydrolysis reactor 0104 . Among other advantages, this process can be useful for increasing the solubility or dispersibility of solid products (eg, powders or powders) produced according to the present disclosure. This step can also be useful for reducing the viscosity of flowable products (eg, liquid products, slurries, semi-liquid products) made according to the present disclosure.

Second, the step of providing fermentation starter material includes Step 0114 of providing fermentation starter material 0112, which also includes hydrolyzed plant source material 0106. This step can be performed in the fermentation starter material mixer 0110. Among other advantages, this step of providing the fermentation starter material can be useful in ensuring that the hydrolyzed plant source material is in a form and condition that facilitates fermentation. If the hydrolyzed plant-based material is not in such a form and condition by itself, the temperature, pressure and pH of the hydrolyzed plant-based material can be altered and additional ingredients (e.g. water, nutrients, acids, bases, combinations thereof) may be added and components (e.g., water, coarse solids, their combination) may be removed or filtered off.

Third, the fermentation step includes a step 0122 of fermenting the fermented starter material 0112 to provide a fermented plant source material 0120 . This step can be performed in the fermentation reactor 0118. Among other benefits, this process can be useful for providing organoleptic attributes (eg, taste, texture, odor, color) associated with fermentation, as well as health benefits associated with fermentation. This fermentation step can include forming a fermentation slurry, for example, by adding fermentation agent 0117 to the fermentation starter material. In some embodiments, about 70 to 95% by weight, about 70 to 90% by weight, about 80 to 90% by weight, or about 83.5 to 86.5% by weight of the fermented plant-based material 0120 Total water mass concentration can be given.

Referring to FIG. 3, fourth, the optional moisture conditioning step includes a step 0346 of adjusting the moisture concentration of the fermented plant-based material 0120 to provide moisture-conditioned fermented plant-based material 0344, This hydrated fermented plant-based material 0344 can be a food product 0456, a powder, or a concentrate that can be later diluted to provide, for example, a beverage at the desired concentration for consumption. This moisture adjustment step can be performed in a moisture regulator 0342, such as in a mixer to add water 0140 or in a dryer or separator to remove water 0140. This moisture adjustment step can be performed after the fermentation step 0122, but in addition or alternatively, before the ingredient addition step 0230, the heat treatment step 0236, the dehydration step 0452, the food ingredient addition step 0460, or a combination thereof. You can go in the middle or later. Among other potential benefits, its moisture conditioning process is useful for controlling the texture of the composition, for controlling the processability of the composition, for beverages, semi-liquid foods, semi-solid foods, spoonable foods. , or to produce a solid food product, or to achieve a combination thereof. In some embodiments, about 70 to 95%, about 70 to 90%, about 80 to 90%, by weight, the fermented plant-based material, whether or not a moisture conditioning step is used. , or a total water mass concentration equal to about 83.5 to 86.5 mass %.

Referring to FIG. 2, fifth, an optional ingredient addition step includes a step 0230 of adding at least one ingredient 0224 to the fermented plant-based material 0120 to form, for example, a food product 0456. Examples of food products include solid food products, liquid food products, semi-solid/semi-liquid food products, spoonable products, food bars, yogurt, soups, beverages, and the like. This ingredient addition step can be performed in an additional ingredient mixer 0226 . An optional ingredient addition step 0230 can occur after the fermentation step 0122, but may also or alternatively include a moisture adjustment step 0346, a heat treatment step 0236, a dehydration step 0452, a food ingredient addition step 0460, or combinations thereof. You can go before, during, or after. Among other potential benefits, this ingredient addition step can be useful for imparting desired organoleptic properties, processability, or health benefits to the product.

Sixth, referring to FIG. 2, the optional heat treatment step includes a step 0236 of heat treating, e.g., pasteurizing, the fermented plant source material 0120 or food product 0456 to provide a heat treated product 0238; This heat treated product can be a low temperature, long shelf life product. The heat treatment step 0236 can be performed by using a heat treatment apparatus 0234 . An optional heat treatment step 0236 can be performed after the ingredient addition step 0230, but in addition or alternatively, a moisture conditioning step 0346, ingredient addition step 0230, dehydration step 0452, food ingredient addition step 0460, or combinations thereof. You can do it before, during, or after. Among other potential benefits, this heat treatment step is used to sterilize the product (e.g., to kill pathogens), to kill undesirable bacteria, whether harmful or not, It may be useful to pasteurize the product or to provide the product in a form that can be stored at low temperatures.

Seventh, referring to FIG. 4, the optional dehydration step includes dehydrating 0452 the fermented plant source material 0120 to form powder 0450 . Examples of dehydration include drying, vacuum dehydration, thermal drying, use of moisture separators, filtration, and the like. The dehydration step 0452 can occur in a dehydrator 0448 that removes water 0140 from the fermented plant source material 0120 . Examples of dehydrators include dryers, vacuums, separators (eg, filters), and combinations thereof. An optional dehydration step 0452 can be performed after the fermentation step 0122, but in addition or alternatively, before, during, Or you can go later. Among other potential benefits, its dehydration step can be used to produce solids, crisp or crunchy products, powders, powders, or concentrates (e.g., at desired consumption concentrations, which are subsequently diluted to provide, e.g., beverages). can be used), or combinations thereof.

Eighth, referring to FIG. 4, the optional food ingredient addition step includes adding powder 0450 to at least one food ingredient 0454 to provide food product 0456 0460 . Examples of food products include solid food products, liquid food products, semi-solid/semi-liquid food products, spoonable products, food bars, yogurt, soups, beverages, and the like. Optionally, the powder 0450 contains live cultures and/or microorganisms (eg, live microorganisms with probiotic properties). In some embodiments, the food ingredient addition step 0460 can occur within the food ingredient mixer 0458 . An optional food ingredient addition step 0460 can occur after the dehydration step 0452, but additionally or alternatively before the fermentation step 0122, the moisture adjustment step 0346, the heat treatment step 0236, the dehydration step 0452, or combinations thereof. , during, or after. Among other potential benefits, this food ingredient addition process can be useful for imparting desired organoleptic properties, processability, or health benefits to the product.

Ninth, referring to FIG. 5, an optional packaging and/or refrigeration step involves packaging 0502 and/or refrigerating 0504 the fermented plant-based material 0120, powder 0450, or food product 0456 to produce live microorganisms (e.g., , live microorganisms with probiotic properties). The packaging process 0502 and/or the refrigeration process 0504 (eg, freezing) can be performed using a packaging line 0508 and/or a refrigerator 0510 (which can include a freezer). Optional packaging step 0502 and/or refrigeration step 0504 can be performed after fermentation step 0122, but in addition or alternatively, moisture adjustment step 0346, heat treatment step 0236, dehydration step 0452, food ingredient addition step 0460. , or combinations thereof. Among other potential advantages, this packaging step 0502 and/or refrigeration step 0504 may be used to facilitate transportation, facilitate further processing, avoid spoilage, or enhance desired sensory properties or It can be useful for maintaining health-related properties.

Referring again to FIG. 1, the plant-sourced material 0102 can be, for example, grains, grains, legumes, legumes, pomace, vegetables, fruits, types of grains, grains, legumes, It may be or include an ingredient comprising pulses, pomace, vegetables, or fruits. In addition, the plant origin material 0102 can be any combination of these materials and/or portions of these materials, such as solids (e.g. pulp), liquids (e.g. juice), or combinations thereof. or may include combinations thereof. In some embodiments, the plant-based material 0102 is or comprises oats, flour, highly dispersible flour, or combinations thereof. In some embodiments, the plant-based material 0102 comprises protein concentrate. In some embodiments, the plant-sourced material 0102 comprises protein isolates.

Still referring to FIG. 1, the hydrolyzing step 0108 can include hydrolyzing 0108 starches, fibers, proteins, or combinations thereof in the plant-sourced material 0102 . In some embodiments, the plant source material 0102 is in the form of extruded pellets or flour, which can be ground from extruded pellets, for example. Additionally, water 0140 can be added to the plant-based material 0102 prior to hydrolyzing 0108 the plant-based material 0102 . This can be useful, for example, when the plant-sourced material 0102 is in the form of extruded pellets or powder.

At least one enzyme 0103 (ie, an enzyme or enzymes) can be used to catalyze the hydrolysis of at least one macronutrient in the plant source material 0102. The at least one macronutrient can be starch, fiber, protein, or a combination thereof. Examples of fibers include soluble fibers, insoluble fibers, or combinations thereof. Further examples of fibers include pectin, cellulose, and combinations thereof. The at least one enzyme 0103 can be selected from the group consisting of alpha amylases, pectinases, cellulases, and combinations thereof. Referring to FIG. 8, in some embodiments, hydrolyzing step 0108 combines (eg, mixes) at least one enzyme 0103 with plant-based material 0102 and, optionally, water 0140. , forming the hydrolysis starting material 0105, which can be done before the hydrolysis starting material is fed to the hydrolysis reactor 0104 or the extruder 0700, which is shown in FIG. shown schematically. As shown in FIG. 1, the hydrolysis initiator material can also be formed inside hydrolysis reactor 0104 or extruder 0700 . Said enzymes can be used to catalyze the hydrolysis of macronutrients (eg, starch) in the plant-sourced material 0102. As a result, hydrolysis of macronutrients (e.g., starch) in hydrolysis starting material 0105 provides hydrolyzed composition 0107, which hydrolyzed composition 0107 is hydrolyzed plant-based material 0106 including. In some embodiments, the hydrolysis-initiating material 0105 has a total water weight concentration equal to about 25 to about 40 weight percent.

As an example, the blending step can last from about 1 to about 5 minutes. In some embodiments, the combining step can last about 3 to about 5 minutes. In some embodiments, the hydrolysis step 0108 heats the hydrolysis starting material 0105 to a temperature equal to about 48 to about 100° C. or about 60 to about 83° C. to hydrolyze the starch in the plant source material 0102. A step of promoting decomposition is included. In some embodiments, the hydrolyzing step 0108 reduces the average molecular weight of the starch in the plant-based material 0102 from about 0.07 to about 95%, or from 1 to 95% of the average molecular weight of the starch in the plant-based material 0102. %, or 6 to 95%, or 0.07 to 75%, 1 to 75%, or 6 to 75%. In some embodiments, the hydrolyzing step 0108 reduces the peak molecular weight of the starch in the plant-based material 0102 to a peak hydrolyzed starch that is about 6 to about 95% of the peak molecular weight of the starch in the plant-based material 0102. Continue over time to reduce to molecular weight. For example, the peak molecular weight is the highest molecular weight of the starch detected in the plant origin material, the average molecular weight associated with 1% by weight of the starch with the highest molecular weight, the average molecular weight in 1% by weight of the starch with the highest molecular weight. a molecular weight in the range of 100,000 Daltons (e.g., 0 to 99,999 Daltons, 100,000 to 199,999 daltons, etc.), the number (or mass) average molecular weight of starch in the range of 10,000 daltons (e.g., 0 to 9,999 daltons, 10,000 to 19,999 Daltons), a molecular weight in the 1,000 Dalton range (e.g., 0 to 999 Daltons, 1, 999 Daltons, 1, 000 to 1,999 Daltons), or the molecular weight that is the statistical mode of the starch molecular weight distribution by number (or mass). In some embodiments, the hydrolysis step 0108 continues for about 0.5 to about 1.5 minutes or about 1 to about 1.5 minutes. In addition, the hydrolyzed plant-based material has been hydrolyzed under controlled conditions to reduce the molecular weight of starch to within specified tolerances while substantially avoiding hydrolysis of starch to non-starch components. It may be a plant-based material 0102 containing starch.

In some embodiments, at least one enzyme 0103 is inactivated. As an example, referring to FIG. 6, hydrolyzing step 0108 can include step 0604 of inactivating the enzymes to provide hydrolyzed plant source material 0106 . In some embodiments, the inactivating step 0604 heats the enzyme to a temperature sufficient to inactivate the enzyme, thereby providing a hydrolyzed plant source material 0106. Step 0604 including. For example, the inactivation step 0604 can include heating the enzyme to about 100 to about 180° C., or about 100 to about 130° C., thereby providing hydrolyzed plant source material 0106.

In some embodiments, the at least one enzyme 0103 is 5, 4, 3, 2, 1, 0.9, 0.8 of at least one macronutrient in the hydrolyzed plant source material 0106. , 0.7, 0.6, 0.5, 0.4, 0.3, 0.2, 0.1% by weight or less or 0.0% by weight no longer count as each at least one macronutrient (e.g., starch or fiber may be converted to sugars and thus no longer considered starch or fiber, respectively). As an example, an alpha-amylase can be used to hydrolyze starch, which alpha-amylase hydrolyzes 5, 4, 3, 2, 1, 0.9, 0 .8, 0.7, 0.6, 0.5, 0.4, 0.3, 0.2, 0.1% by weight or less, or inactive such that 0.0% by weight is converted to sugars can be made

Referring to FIG. 6, in some embodiments, hydrolyzing 0108 the plant-sourced material 0102, inactivating the enzyme 0604, or a combination thereof comprises: and step 0602 of pushing out the water 0140 . Extrusion step 0602 can be performed in extruder 0700, as shown in FIG. For example, the extruder 0700 can be a single or twin screw extruder 0700. The extruder can be fed through the extruder inlet 0706 . Extruder 0700 can comprise barrel 0702 including at least one heated barrel section 0704 . The walls of the at least one heated barrel portion 0704 have a wall temperature equal to about 60 to about 166°C, about 137 to about 166°C, about 137 to about 152°C, or about 137 to about 150°C. In some embodiments, extruder 0700 comprises a barrel 0702 that includes multiple barrel sections 0704 . Each of the plurality of barrel sections 0704 may have a wall temperature that is different than the wall temperature of other barrel sections 0704 in the plurality of barrel sections 0704 . In some embodiments, hydrolyzed composition 0107 is extruded 0602 through die assembly 0708 of extruder 0700 . In some embodiments, the hydrolyzed composition is supplied to die assembly 0708 at a die pressure equal to about 1700 to about 11700 kPa. Further, the die temperature may be from about 60 to about 166° C., from about 137 to about 166° C., or from about 140 to about 166° C. to form the hydrolyzed extrudate 0606 as shown in FIG. can be Referring to FIG. 6, the hydrolyzed extrudate is in the form of hydrolyzed plant-based material, which can then optionally be pelletized 0608 to provide pellets 0610. The pellets can optionally be dried 0612 to provide dry pellets 0614 . Hydrolyzed plant-based material (eg, hydrolyzed extrudates, pellets, or dry pellets) can optionally be ground to provide 0616, flour 0618. In some embodiments, the particle size of the powder can be measured using a Malvern particle size analyzer (eg, a laser diffraction particle sizer, such as a Malvern Mastersizer instrument). In some embodiments, the particle size distribution of the particles in the powder is as follows. First, the smallest 10% of particles by volume (Dv(10)) or by mass (Dm(10)) or number (Dn(10)) are 10 microns ± 50, 30, 20, 10 or 5 % or less. In other words, Dx(10)=10 microns±50, 30, 20, 10 or 5%. Second, the smallest 50% of the particles by volume (Dv(50)) or by mass (Dm(50)) or number (Dn(50)) are 39 microns ± 50, 30, 20, 10 or It may have a size of 5% or less. In other words, Dx(50)=39 microns±50, 30, 20, 10 or 5%. Third, in some embodiments, the smallest 90% of particles by volume (Dv(90)) or by mass (Dm(90)) or number (Dn(90)) are 124 microns ± It may have a size of 50, 30, 20, 10 or 5% or less. In other words, Dx(90)=124 microns±50, 30, 20, 10 or 5%. In some embodiments, the volume (or mass) average diameter (D[4,3]) of the particles in the powder can be equal to 59 microns ±50, 30, 20, 10 or 5%. In some embodiments, about 90 to 100% by weight of the particles in the powder 0618 are about It may have a particle size of 50, 46 or 44 micrometers or less, and optionally about 0.5, 1, 10, 20, 25, 30 or 32 micrometers or more. In some embodiments, about 90 to 100% by weight of the particles in the powder 0618 are about It can pass through filters having nominal dimensions equal to 50, 46 or 44 micrometers, and optionally about 0.5, 1, 10, 20, 25, 30 or 32 micrometers. retained by the filter with In some embodiments, 90 to 100% by weight of the particles in the powder have a nominal US Mesh size of 35, 40, 45, 50, 70, 140, 170, 270 or 325 or less; with nominal US Mesh sizes of 635, 500 or 450 or more. In some embodiments, 90 to 100% by weight of the particles in the powder pass through a screen having a nominal US Mesh size equal to 35, 40, 45, 50, 70, 140, 170, 270 or 325; Retained by a sieve having a nominal US Mesh size equal to 635, 500 or 450 as required.

In some embodiments, any beta-glucan in the fermented plant source material 0120 is structurally unchanged (or at least substantially structurally unchanged) as a result of hydrolysis 0108 of the plant source material 0102. or no more than 10, 9, 8, 7, 6, 5, 4, 3, 2, or 1% by weight of beta-glucan is structurally altered), and/or hydrolyzed plant-derived materials The mass proportion of beta-glucan in 0106 excludes any material added to the plant-based material 0102 to form the fermented plant-based material, and the mass proportion of beta-glucan in the fermented plant-based material 0120 is When calculated, it is not reduced compared to the mass proportion of beta-glucan in the intact plant source material 0102 from which the hydrolyzed plant source material 0106 is derived.

In some embodiments, the starch:protein mass ratio in the fermented plant source material 0120 is ±30, 25, 20, 15, 10, 9, Starch:protein mass ratio in plant source material 0102 to within acceptable limits of 8, 7, 6, 5, 4, 3, 2 or 1%; starch:protein mass ratio in hydrolyzed plant source material 0106 mass ratio of starch:protein in the plant origin material 0102 to within tolerances of ±30, 25, 20, 15, 10, 9, 8, 7, 6, 5, 4, 3, 2 or 1% of the ratio; or equal to any combination thereof. In some embodiments, the fat:protein mass ratio in the fermented plant source material 0120 is ±30, 25, 20, 15, 10, 9, Fat:protein mass ratio in plant source material 0102 to within acceptable limits of 8, 7, 6, 5, 4, 3, 2 or 1%; fat:protein mass ratio in hydrolyzed plant source material 0106 fat:protein mass ratio in the plant source material 0102 to within tolerances of ±30, 25, 20, 15, 10, 9, 8, 7, 6, 5, 4, 3, 2 or 1% of the ratio; or equal to any combination thereof. In some embodiments, the beta-glucan:protein mass ratio in the fermented plant source material 0120 is ±30, 25, 20, 15, 10, Beta-glucan:protein mass ratio in plant-based material 0102 to within tolerance of 9, 8, 7, 6, 5, 4, 3, 2 or 1%; beta-glucan in hydrolyzed plant-based material 0106 : Beta glucan in plant origin material 0102 to within ±30, 25, 20, 15, 10, 9, 8, 7, 6, 5, 4, 3, 2 or 1% of protein mass ratio: protein mass ratio; or a combination thereof.

Referring to FIG. 1, step 0114 of providing fermentation starter material 0112 may include hydrolyzing the plant-sourced material 0102 . However, in some embodiments, Step 0114 of providing fermentation starter material 0112 includes adding additional ingredients 0116 to hydrolyzed plant-based material 0106 . Additional ingredients 0116 can be additional carbohydrates, additional proteins, additional lipids, additional vitamins, additional minerals, and any combination thereof. Additionally, where applicable, the additional ingredients may be derived from plant, algal, or animal sources, such as animal proteins, vegetable proteins, animal lipids, plant lipids, or combinations thereof. Additionally, carbohydrates may be easily digestible, indigestible, soluble, insoluble, or a combination thereof. In some embodiments, the fermentation starter material 0112 is about 5 to 25% by weight, or about 7 to 15% by weight, or about 10 to about 14% by weight of plant-based material 0102; or about 1 to about 3% by weight of sugars (e.g., sucrose, dextrose, fructose in the form of or derived from fruit pomace, vegetable pomace, or combinations thereof); and from about 76 to about It may contain 96% by weight of added water. In some embodiments, fermentation starter material 0112 consists of plant-based material 0102 (eg, in a defined weight percentage), sugars (eg, in a defined weight percentage), and water. In some embodiments, fermentation step 0122 is performed in fermentation vessel 0121 . For example, the fermentation starter material 0112 and the fermentation culture 0119 may be from about 5500:1 to about 4400:1, or optionally about 5000:1 fermentation starter material to fermentation culture to provide the fermentation slurry 0123. can be mixed at a mass ratio of Fermented slurry 0123 can be fermented to provide fermented plant-based material 0120 . In some embodiments, the fermentation slurry 0123 comprises about 0.018 to about 0.022 wt%, or optionally about 0.020 wt% fermentation culture 0119. For example, the fermentation slurry 0123 may comprise about 99.982% to about 99.978%, or optionally about 99.980%, by weight fermentation starter material 0112. In some embodiments, fermentation culture 0119 comprises a lactic acid bacteria culture. In some embodiments, the fermentation step 0122 includes agitating the fermentation slurry 0123 within the fermentation vessel 0121 . The agitation step includes rotating an auger by rotating a shaft having at least one paddle at about 100 to about 400 rpm or about 150 rpm within the fermentation slurry 0123. It can be done by rotating, by rotating the impeller, or a combination thereof. Optionally, the stirring step can continue for about 10 to about 21 hours or about 15 to about 21 hours. Optionally, the stirring step can be performed at about 35 to about 42°C or about 40°C, or at about atmospheric pressure. In some embodiments, the agitation step can be accomplished with relatively short pitch impellers. The inventors have found that using impellers with a shorter pitch helps to better mix the fermentation slurry for fermentation purposes. For example, this shorter pitch allows fermentation to a greater extent and to a lower pH, such as to a pH of 4.0, 3.9, 3.8 or lower, optionally about 2.0. A pH of up to 0, 2.1, 2.2, 2.3, 2.4 or 2.5 could be progressed. In some embodiments, this impeller can be a hydrofoil turbine with pitched blades, which is, for example, what we call the Rushton Turbine (vertical paddles perpendicular to the direction of rotation) for mixing. I've found it works better than using In some embodiments, the impeller can have a diameter of 114.3 mm±50, 40, 30, 20, 10%.

The step 0114 of providing fermentation starter material 0112 may also include adding additional plant-based material 0115 to the hydrolyzed plant-based material 0106 . Additional plant-based materials 0115 include grains, grains, legumes, pulses, pomace, vegetables, fruits, multiple types of grains, grains, legumes, pulses, pomace, vegetables, fruits, and the like. It can be a combination.

In some embodiments, the additional plant-based material 0115 is non-hydrolyzed. Further, in some embodiments, the additional plant source material 0115 has not been subjected to intentional hydrolysis, the additional plant source material 0115 has not been subjected to significant hydrolysis, no more than 0.1, 0.2, 0.3, 0.4, 0.5, 1, 2, 3, 4, or 5% by weight of at least one macronutrient (e.g., starch) in Material 0115 The at least one macronutrient (e.g., starch) that is not hydrolyzed has an average molecular weight of 0.1, 0.2, 0.3, 0.4, 0.5, 1, 2, 3, 4 , or less than 5% by weight is hydrolytically reduced, or a combination thereof. In some embodiments, avoiding hydrolysis of an ingredient, or avoiding an undesirable degree of hydrolysis, reduces desired properties (e.g., organoleptic properties, health-related properties, whole grain status, fermented whole grains). status, or combinations thereof), or to enable regulated nutritional claims, or combinations thereof. As an example of a fermented whole grain state, if the fermented starter material comprises a plant source material having a fermented whole grain state, then fermenting the fermented starter material results in a plant source material having a fermented whole grain state. . In some embodiments, hydrolyzed plant-based material, fermented plant-based material, or both are within tolerances of ±20%, 15%, 10%, 5%, 2%, or 1%. , a selected one or each of the ingredients in the original set of ingredients (e.g., ingredients containing macronutrients, starches, fats, dietary fiber, proteins, sugars, beta-glucans, etc.) in their original mass ratio to protein can contain. For example, the original mass ratio can be the mass ratio of selected or each component to protein at the time of harvest, which may be referred to at another time, e.g., hydrolysis, fermentation, or both. can be at any time before As yet another example, the original mass ratio may be the separation of the anatomical components of the whole grain, the milling, the cooking, the gelatinization of the starch in the whole grain, the hydrolysis of the starch in the whole grain, and/or its It can correspond to the time before the process, including any combination.

In some embodiments of the hydrolyzed plant-based material, the hydrolyzed plant-based material comprises at least a portion of grain, wherein at least a portion of the grain comprises gelatinized hydrolyzed starch. Whole grains (eg, oats, rice, barley, sorghum, etc.) in which the starch is hydrolyzed, including: Further, the starch hydrolysed whole grains are within a tolerance of ± 20%, 15%, 10%, 5%, 2% or 1% of (i) the starch hydrolysed whole grains (ii) a starch-to-protein mass ratio equal to the starch-to-protein mass ratio of unhydrolyzed whole grains in a context equal to that of hydrolyzed whole grains; (iii) the dietary fiber to protein mass ratio of non-hydrolyzed whole grains in which the starch is equal in kind and status to the hydrolyzed whole grains; and (iv) at least one mass ratio selected from the group consisting of a dietary fiber to protein mass ratio equal to the ratio; and (iv) any combination thereof. For example, in some embodiments, if an alpha amylase is used to catalyze the hydrolysis of starch, then starch is hydrolyzed, but not protein, fat or fiber.

It is worth noting here that the microbial expression of proteins, starches, celluloses and lipolytic enzymes can be controlled by the fermentation starter material, the substrate to be fermented and/or the design of the fermentation process. Thus, selectively degrading and/or hydrolyzing certain macronutrients (e.g., one or more of the macronutrients described herein) can be performed and/or avoided as desired. . In addition, in some embodiments, one or more macronutrients are, for example, as a result of cell metabolism and/or fermentation, for cell survival (microbial), and/or desired metabolites ( for example, as short-chain organic acids and aldehydes). These processes can be adjusted to impart one or more desired properties (eg, desired properties described herein or combinations thereof) to the fermented plant-based material. For example, the fermented plant-based material may contain fermentation metabolites such as lactic acid, exopolysaccharides which may be indigestible and may have prebiotic properties, volatile components such as acetaldehyde, acetone, 2-butanone, diacetyl, 2,3-pentanedione, acetoin, 1-hexanol, acetic acid, butanoic acid, hexanoic acid, dimethyl sulfide, ethanol or combinations thereof), or combinations thereof.

In some embodiments, the additional plant-based material 0115 is hydrolyzed. For example, the additional plant source material 0115 has undergone intentional hydrolysis, the additional plant source material has undergone significant hydrolysis, at least one major at least 0.1, 0.2, 0.3, 0.4, 0.5, 1, 2, 3, 4, 5, 10, 20, 30, 40, 50, 60 of a nutrient (e.g. starch), 70, 80, 90, 95, 96, 97, 98, 99 or 100 wt. 2, 0.3, 0.4, 0.5, 1, 2, 3, 4, 5, 10, 20, 30, 40, 50, 60, 70, 80, 90, 95, 96, 97, 98, reduced by hydrolysis by 99% by weight, or a combination thereof. In some embodiments, intentional hydrolysis of an ingredient, e.g., complete hydrolysis or at least a desired degree of enhanced processability or combinations thereof) to other desired properties (e.g., organoleptic properties, health-related properties, whole grain status, fermented whole grain status, properties required to make regulated nutritional claims, or combination thereof) while at the same time retaining or maintaining. Further, in some embodiments, providing 0114 the fermentation starter material 0112 or fermenting the fermentation starter material 0122 includes adding a fermenting agent 0117 to the fermentation starter material 0112 (e.g., thereby providing a fermentation slurry 0123 comprising a fermentation starter material and its fermenting agent), causing fermentation 0122 of the fermentation starter material 0112 (eg, in the fermentation slurry 0123). Of course, as one of ordinary skill in the art will appreciate upon reading this disclosure, the fermentation of the fermentation starter material step 0122 is performed when the conditions of the combined fermentation starter material and fermentation agent (e.g., in the fermentation slurry) are can effectively begin at the same time or after the fermentation agent 0117 is added to the fermentation starter material, depending on whether or not to promote the fermentation. By way of example, the fermentation agent 0117 can be yeast, bacteria, or a combination thereof. Examples of yeast include Saccharomyces, Candida, Kluyveromyces, and combinations thereof. Examples of bacteria include lactic acid bacteria such as Lactobacillus acidophilus, Lactobacillus delbrueckii subspecies Lactobacillus bulgaricus, Lactobacillus paracasei, Lactobacillus plantarum, Lactobacillus san francisco, other lactic acid bacteria such as Lactobacillus thermophilus, Bifidobacterium, Lactococcus, Leuconostoc, Pediococcus, or any combination thereof. In some embodiments, the bacterium is a bacterium used for lactic acid fermentation. In some embodiments, the bacterium is a bacterium that has less than the desired amount of beta-glucanase activity. In other embodiments, the bacterium or microorganism can have beta-glucanase activity so long as the beta-glucanase activity is not expressed during fermentation. For example, for fermented plant-based starter materials (e.g., fermented plant-based materials or fermented fermentation starter materials), sufficiently low beta-glucanase to maintain characteristics from the plant-based material or fermentation starter material or fermentation slurry It may be desirable to have activity (generally or expressed under fermentation conditions), and the fermented plant origin starter material may be in whole grain state, fermented whole grain state, desired beta-glucan content, desired It may include soluble beta-glucan content, desired soluble fiber content, rights to some other status or nutritional claims (eg, as described herein). In some embodiments, a culture, microorganism, compound, enzyme, hydrolysate that selectively hydrolyzes beta-glucan, has beta-glucanase activity, expresses beta-glucanase activity during fermentation, or a combination thereof It may be desirable to avoid degradation processes, fermentation processes, or a combination thereof. In some embodiments, the microorganism (e.g., bacterium) determines that the level of beta-glucan in the post-fermentation composition is less than the beta-glucan present in the fermentation starter material that is fermented to provide the composition. During fermentation, selected bacteria are at least (and/or less than) 30, 40, 50, 60, 70, 80, 90, 95, 96, 97, 98, or 99% by weight of Selected to express limited beta-glucanase activity.

Referring to FIG. 1, the fermentation step 0122 can be performed under certain fermentation conditions. For example, the fermentation step is performed at a pressure of 100-500, or 100-400, or 100-300, or 100-200, or 100-150 kPa (eg, 101.325 kPa); at a temperature of ~35, 25-30, 30-35, 35-40, 40-45, or 35-45°C; under stirring, mixing, or shaking; at a desired redox potential; at a desired ionic strength; providing an inoculated fermentation starter material comprising 10 ⁵ to 10 ⁸ colony forming units per milliliter (CFU/ml) of the inoculated fermentation starter material. for 1-36, 1-30, 1-25, 1-20, 1-15, 1-10, 1-5 hours or more than 36 hours or a combination thereof.

In some embodiments, the fermentation process 0122 comprises a yeast fermentation process. For example, the yeast fermentation process may include adding yeast to the fermentation starter material 0112 (eg, to provide a fermentation slurry comprising the fermentation starter material and yeast). Among other things, this can impart a yeast fermentation flavor to the fermented plant-based material 0120.

In some embodiments, the fermentation process 0122 comprises a bacterial fermentation process. For example, the bacterial fermentation process includes adding bacteria to the fermentation starter material 0112 (e.g., by adding a culture containing one or more bacterial strains) (e.g., a fermentation slurry containing the fermentation starter material and bacteria). to provide). Among other things, this can impart a bacterial fermentation flavor to the fermented plant source material 0120.

In some embodiments, the fermentation process 0122 includes a yeast fermentation process followed by a bacterial fermentation process.

In some embodiments, the beta-glucan in the fermented plant-sourced material 0120 is relative to the structure of the beta-glucan in the plant-sourced material 0102 and/or the beta-glucan in the hydrolyzed plant-sourced material 0106. Structurally invariant to structure.

In some embodiments, the mass ratio of beta-glucan in the fermented plant-based material 0120 is excluding any material added to the plant-based material 0102 to provide the fermented plant-based material 0120. , when the mass proportion of beta-glucan in the fermented plant source material 0120 is calculated, is reduced compared to the mass proportion of beta-glucan in the intact plant source material 0102 from which the hydrolyzed plant source material 0106 is derived. not.

Referring to FIG. 2, in some embodiments, adding optional ingredients 0230 can include adding at least one ingredient 0224 to the fermented plant-based material 0120 . The at least one ingredient may be an additional liquid selected from the group consisting of water, milk, dairy milk, non-dairy milk, vegetable juices, fruit juices, and combinations thereof. Additionally or alternatively, the at least one component 0224 may include sweeteners, sugars, sucrose, natural sweeteners, low calorie sweeteners, no calorie sweeteners, flavors (e.g. vanilla), proteins (e.g. vegetable sex protein or milk protein), and combinations thereof.

Upon reading this disclosure, one skilled in the art will appreciate that the methods described herein can be used to produce a variety of products or compositions that are also within the scope of the present application. would do.

Accordingly, in some embodiments, the present invention provides compositions comprising fermented hydrolyzed plant source material 0120. For example, fermented hydrolyzed plant-based material 0120 can be provided by fermenting hydrolyzed plant-based material 0106 . Hydrolyzed plant source material 0106 can then be provided by hydrolyzing plant source material 0102 . By way of example, the plant source material 0102 described herein can be grains, grains, legumes, legumes, pomace, vegetables, fruits, multiples thereof, or combinations thereof. Optionally, after hydrolysis, the hydrolyzed plant origin material 0106 comprises at least one hydrolyzed macronutrient, the macronutrients being hydrolyzed starch, hydrolyzed fiber, hydrolyzed proteins, or combinations thereof.

In some embodiments, the present invention provides compositions comprising fermented plant-based material 0120. The fermented plant source material 0120 comprises a fermentation product produced by fermenting 0122 a fermentation starter material 0112 (e.g., in a fermentation slurry comprising the fermentation starter material), wherein the fermentation starter material 0112 is hydrolyzed Contains plant-based material 0106. Optionally, the hydrolyzed plant source material 0106 comprises hydrolysates produced by hydrolyzing 0108 the plant source material 0102 .

Hydrolyzed plant-based materials useful in the compositions and processes of the present disclosure can take a variety of forms. For example, hydrolyzed plant source material 0106 can include hydrolysates produced by hydrolyzing at least one macronutrient in plant source material 0102 0108 . In some embodiments, the at least one macronutrient can be starch, fiber, protein, or a combination thereof. Accordingly, the hydrolyzate may comprise at least one hydrolyzed macronutrient selected from the group consisting of hydrolyzed starch, hydrolyzed fiber, hydrolyzed protein, and combinations thereof.

In some embodiments, the hydrolyzed plant-based material 0106 has undergone intentional hydrolysis or significant hydrolysis. In addition, at least 0.1, 0.2, 0.3, 0.4, 0.5, 1 of each of the at least one macronutrient (e.g., starch) in the hydrolyzed plant source material 0106 , 2, 3, 4, 5, 10, 20, 30, 40, 50, 60, 70, 80, 90, 95, 96, 97, 98, 99 or 100% by weight are hydrolyzed.

In some embodiments, each of the at least one macronutrient (e.g., starch) in the hydrolyzed plant-based material has an average molecular weight of at least 0.1, 0.2, 0.3, 0. .4, 0.5, 1, 2, 3, 4, 5, 10, 20, 30, 40, 50, 60, 70, 80, 90, 95, 96, 97, 98, 99 wt. only decreased by hydrolysis. Among other advantages, this can be useful in imparting relatively reduced viscosity to liquid or semi-liquid compositions containing hydrolyzed plant-based materials. Furthermore, the inventors of the present application have found that the reduced viscosity of hydrolyzed whole oats combined with the fermentation starter material results in improved fermentation of the material containing whole oats, resulting in fermented plant Lower pH of the source material (e.g., 4.0, 3.9, 3.8, or lower and optionally about 2.0, 2.1, 2.2, 2.3, 2 .4 or as low as 2.5), higher concentrations of whole grains in the fermentation product, or combinations thereof. As an example of a hydrolyzed plant source material with controlled and/or lower viscosity, hydrolyzed plant source material 0106 has a viscosity of 2500 or 2000 cP or less, and optionally at least 1, 5, 10, 15, 20, 25, 30, 40, 50, 60, 70, 80, 90, 100, 200, 300, 400, 500, 600, 700, 800, 900, 1000 or 1500 cP Rapid Visco Analyzer ("RVA") It can have a peak viscosity. The inventors of the present application have found that viscosities below 2500 or 200 cP are easier to process to achieve the desired degree of fermentation. Additionally, the fermented plant source material 0120 can have a viscosity at 25° C. of 7500 or 7000 cP or less, and optionally at least 2,000, 2,500, 4,500 or 5,000 cP. For example, the fermented plant source material 0120 can have a viscosity at 25° C. of 2500 cP or less. In some embodiments, viscosity is measured using a rheology test, such as a temperature sweep. Viscosity can decrease with increasing temperature.

The Rapid Visco Analyzer (“RVA”) peak viscosity of a composition (eg, hydrolyzed plant-based material) can be measured using the following protocol. First, a mixture is formed consisting of the composition and the remaining amount of water. Water is added in an amount to provide a mixture with 14.3% by weight solids. In other words, if the mixture were completely dehydrated by evaporating off the water, 14.3 wt % solids would remain.

Second, the mixture is mixed by rotating a shaft with paddles at 500 rpm for 5 seconds (e.g., so that the composition is well dispersed in water to form a dispersion and generally uniform agglomerates that can form a stiff mixture and cause errors in viscosity measurements are avoided).

Third, the dispersion was continuously mixed by rotating a shaft with paddles at 160 rpm and the viscosity of the dispersion was continuously measured while subjecting the dispersion to the following temperature profile: (i) hold the dispersion at about 25°C for about 2 minutes; (ii) heat the dispersion to about 95°C for about 5 minutes; (iii) disperse at about 95°C for about 3 minutes. (iv) cool the dispersion from about 95° C. to about 25° C. for about 5 minutes; (v) hold the dispersion at about 25° C. for about 3 minutes. This RVA peak viscosity is the maximum viscosity measured during steps (ii) and (iii).

Using a method such as the RVA peak viscosity measurement protocol can be useful, for example, to provide a way to compare the viscosity of an ingested composition after its starch has been gelatinized. This is because the RVA peak viscosity measurement protocol involves heating and hydrating the composition, which gelatinizes the starch in the composition if it is not already gelatinized.

As described herein, the hydrolyzed plant-based product can be fermented. Accordingly, it may be desirable to form a fermentation starter material that includes hydrolyzed plant source material 0106. In some embodiments, the fermentation starter material 0112 further comprises additional plant-based material 0115, such as grains, grains, legumes, legumes, pomace, vegetables, fruits, a plurality thereof, or a combination thereof. . By way of example, the additional plant-based material may include multiple types of grains, such as oats and barley. As another example, the additional plant-based materials may include multiple types of grains, legumes, and multiple types of vegetables. For example, it may be useful to combine grain and/or legume types to provide a more complete protein source.

In some embodiments, the composition comprises at least one enzyme 0103 (eg, an inactivated enzyme) such as alpha amylase, pectinase, cellulase, or combinations thereof. The enzyme can be active or inactivated. For example, in some embodiments, fermentation starter material 0112 comprises at least one selected from the group consisting of inactivated alpha amylase, inactivated pectinase, inactivated cellulase, and combinations thereof. Contains inactivated enzymes of the kind. It may be convenient for the enzyme to be deactivated in order to stop catalyzing a reaction, e.g., a hydrolysis reaction, which in turn controls the degree of hydrolysis in the composition. can help. In some embodiments, beta amylase and alpha amylase are used to catalyze the hydrolysis of starch to provide hydrolyzed plant source material such that the hydrolyzed plant source material is not whole grain. can be done.

In some embodiments, the composition comprises fermentation-derived molecules selected from the group consisting of organic acids (e.g., lactic acid), esters, alcohols, aldehydes, ketones, antimicrobial molecules, epoxypolysaccharides, and combinations thereof. include. In some embodiments, culture selection, fermentation medium formulation design, fermentation conditions, or a combination thereof provide a defined set of molecules present in the final fermentation material.

In some embodiments of the composition, the plant source material 0102 and/or the hydrolyzed plant source material 0106 are grains or whole grains. For example, the hydrolyzed plant source material 0106 can be derived from whole berries. In the case of cereal-based plant-based material, it may be advantageous to hydrolyze the starch to reduce the viscosity of any liquid or semi-liquid containing the cereal-based plant-based material. Thus, in some embodiments, the average molecular weight of the hydrolyzed starch is reduced by at least 30%, 40%, 50%, 60% or 65% relative to the average molecular weight of the starch in the intact kernel. can be

In some embodiments, over-processing the grain-based composition, thus causing it to lose certain desired properties (e.g., organoleptic and/or health-related properties). It may be convenient to avoid For this or other reasons, some processed cereal products may still retain the original whole grain product in order to maintain certain desired properties, e.g., whole grain state, or fermented whole grain state. It may be useful to provide a criterion for determining if they are sufficiently similar.

With this in mind, it is useful to note that the intact kernel contains the major anatomical components: starch endosperm, germ and bran. Moreover, these major anatomical components are present in the kernel intact in the relative component proportions of the first group. As an example, the relative component proportions for the first group are: (i) mass of starch endosperm divided by mass of germ, (ii) mass of starch endosperm divided by mass of bran, (iii) mass of germ (iv) the mass of any one major anatomic component divided by the mass of any other major anatomic component, or (v) a combination thereof obtain.

Having established the relative component proportions of the first group as a point of reference, similar proportions of somewhat processed products can be calculated and the results provide a useful framework for comparison. For example, the major anatomical components previously described may be present in the hydrolyzed plant source material 0106 in a second group of relative component proportions. In some embodiments, each ratio in the relative component proportions of the second group in the hydrolyzed plant source material 0106 is within specified tolerances relative to the first group in the intact kernels. equal to the corresponding proportion of the relative component proportions of

For example, in some embodiments, the major anatomical components are present in the whole kernel from which the hydrolyzed botanical material 0106 is derived, in the same relative proportions. , about the same, or ±5, 4, 3, 2, 1, 0.9, 0.8, 0.7, 0.6, 0.5, 0.4, 0.3, 0.2, 0 . Present at 1 or 0.0%.

To give an illustration, the mass of starch endosperm divided by the mass of the germ in the kernel as intact can be the value X, the starch endosperm divided by the mass of the germ in the hydrolyzed plant origin material. may be the value X ± 5%, where X ± 5% ranges from (X minus 5% of X) to (X plus 5% of X) represents In some embodiments, as long as the proportions in the relative proportions of the second group are equal or sufficiently close to the corresponding proportions in the relative proportions of the first group, then certain desired properties are obtained. can be effectively maintained.

In addition to using the main anatomical components of the intact kernels, or alternatively, the macronutrients of the intact kernels also determine the presence of desired properties in the composition. It can be used as a framework of standards for For example, in some embodiments, the hydrolyzed plant source material 0106 in the composition is derived from intact plant source material 0102 (e.g., berries) and (eg, cereals) contain macronutrients such as starch, fat, protein, dietary fiber, beta-glucans, and sugars. In addition, macronutrients may be present in the intact plant source material (eg, berries) in relative nutrient proportions of the first group. For example, the relative nutrient ratios for the first group are: (i) mass of starch divided by mass of fat; (ii) mass of starch divided by mass of protein; (iii) mass of starch divided by mass of dietary fiber; (iv) the mass of starch divided by the mass of beta-glucans; (v) the mass of starch divided by the mass of sugars; (vi) the mass of any one macronutrient divided by the mass of another macronutrient; or (vii) a combination thereof.

Moreover, said macronutrients may be present in the hydrolyzed plant source material 0106 in a second group of relative nutrient proportions. In some embodiments, each ratio in the second group of relative nutrient ratios is equal or approximately equal to the corresponding ratio in the first group of relative nutrient ratios. Further, in some embodiments, each ratio in the second group relative nutrient ratios is ±5, 4, 3, 2, 1, 0 . equal to 9, 0.8, 0.7, 0.6, 0.5, 0.4, 0.3, 0.2, 0.1 or 0.0%. For example, the mass of starch divided by the mass of fat in the as-whole kernels may be the value Y, and the mass of starch divided by the mass of fat in the hydrolyzed plant-based material may be the value Y±5. %, where Y±5% represents the range from (Y minus 5% of Y) to (Y plus 5% of Y).

In some embodiments it is convenient to provide the desired amount of beta-glucan in the hydrolyzed product. For example, in some embodiments, the hydrolyzed plant source material 0106 comprises 3 to 5, or 3.7 to 4 wt% beta-glucan. It may be desirable to avoid unwanted changes in the structure of beta-glucan as a result of hydrolysis. Thus, in some embodiments, the hydrolyzed botanical material 0106 is derived from whole berries comprising beta-glucan, and in the hydrolyzed botanical material or fermented botanical material Beta-glucan is structurally unchanged compared to beta-glucan in intact kernels. Additionally, in some embodiments, the hydrolyzed botanical material 0106 is derived from whole berries comprising beta-glucan, and in the hydrolyzed botanical material or fermented botanical material at least 30, 40, 50, 60, 70, 80, 90, 95, 96, 97, 98, or 99% (and/or more) of the beta-glucan of the structurally unchanged.

While it may be useful to avoid hydrolyzing a component at all or beyond a certain extent, it may also be useful to ensure that certain components are hydrolyzed to the desired degree. For example, in some embodiments of the compositions as described herein, at least 50, 60, 70, 80 of at least one macronutrient (eg, starch) in the hydrolyzed plant-based material 0106 , 90, 95, 96, 97, 98, 99 or 100% by weight hydrolyzed (eg in the form of hydrolyzed starch). In some embodiments of the hydrolyzed plant source material, for example, when at least one hydrolyzed macronutrient or hydrolyzed starch, the amount of starch in the hydrolyzed plant source material 0106 (at least and/or) 5, 4, 3, 2, 1, 0.9, 0.8, 0.7, 0.6, 0.5, 0.4, 0.3, 0.2, 0.1 mass % or less or 0.0% by weight is converted to sugars. Further, in some embodiments, the average molecular weight of the hydrolyzed starch in the hydrolyzed plant source material 0106 is 1.7-2.0×10 ⁶ Daltons. In some embodiments, the average molecular weight of the hydrolyzed starch molecules is a fraction of the original average molecular weight (e.g., about 60%, 50%, 40%, 30%, 20%, 10%, 9% of the original molecular weight). %, 8%, 7%, 6%, 5%, 4%, 3%, 2%, or 1% or less). This is because, for example, starch molecules can be selectively reduced in molecular weight to the smallest molecules that still constitute starch (e.g., using enzymes that have only endo-activity), but not starch, e.g. , are not converted to molecules that are sugars (eg, monosaccharides or disaccharides).

In some embodiments, the average molecular weight of the gelatinized hydrolyzed starch molecules in the composition is the same as that of gelatinized, except that the gelatinized unhydrolyzed starch molecules are not hydrolyzed. It is only a fraction of the molecular weight of unhydrolyzed starch molecules that are gelatinized (eg, type and conditions) as hydrolyzed starch molecules. For example, only some of them are about from the group consisting of less than 0.90, less than about 0.80, less than about 0.70, less than about 0.60, less than about 0.50, and any range formed from values within the recited ranges can be selected.

In some embodiments, the composition comprises 1-100%, 5-95%, 10-90%, 20-80%, 30-70%, 40-60%, 1-5%, 5- 10%, 10-20%, 20-30%, 30-40%, 40-50%, 50-60%, 60-70%, 70-80%, 80-90%, 90-95%, 95- Contains a mass concentration of fermented plant source material 0120, a mass concentration of hydrolyzed plant source material, or a mass concentration of both equal to 100%, or a combination thereof.

It will be appreciated that the hydrolyzed and fermented plant-based material in the present disclosure can vary and provide a wide range of desired properties for the product composition. Additionally, the product composition may comprise additional plant-based materials 0115 selected from the group consisting of grains, grains, legumes, legumes, pomace, vegetables, fruits, multiples thereof, and combinations thereof. .

Additionally, the composition may include additional ingredients selected from the group consisting of additional carbohydrates, additional proteins, additional fats, additional vitamins, additional minerals, and combinations thereof. The additional ingredients can be useful, for example, to impart additional desired properties to the composition, such as sensory properties or health-related properties.

Methods, systems for producing hydrolyzed plant-based materials, additional plant-based materials, cereals, grains, legumes, legumes, pomace, vegetables, fruits, multiples or combinations thereof or further examples of apparatus for manufacturing are described herein with reference to several documents, all of which are cited throughout by way of example. As a first example, U.S. patent application Ser. It was issued. All of which are hereby cited as examples. In one aspect, U.S. Pat. No. 8,241,696 comprises a drinkable food product comprising from about 5% to about 15% by weight of the total drinkable food product of hydrolyzed, spray dried, agglomerated oat flour and water. , or can be modified to include In some embodiments, the agglomerated oat flour has an average particle size of 150 to 450 μm. In some embodiments, at least 70% of the particles are within the range of 150 to 450 μm.

In a second aspect, U.S. Pat. No. 8,241,696 provides a drinkable food product comprising from about 5% to about 15% by weight of the total drinkable food product of hydrolyzed, spray dried, agglomerated oat flour and milk. Include or can be changed to include. In some embodiments, the agglomerated oat flour has an average particle size of 150 to 450 μm. In some embodiments, at least 70% of the particles are within the range of 150 to 450 μm.

In a third aspect, U.S. Pat. No. 8,241,696 discloses a yoghurt containing from about 5% to about 15% by weight of the total drinkable food product of hydrolyzed and agglomerated oat flour; water; , fruit puree, fresh fruit, dried fruit powder, candied fruit and combinations thereof. In some embodiments, the agglomerated oat flour has an average particle size of 150 to 450 μm. In some embodiments, at least 70% of the particles are within the range of 150 to 450 μm.

In a fourth aspect, U.S. Pat. No. 8,241,696 is a method for improving the dispersibility of oat flour in beverages comprising from about 5% to about 15% by weight hydrolyzed, spray dried, agglomerated mixing oat flour with a liquid. In some embodiments, the agglomerated oat flour has an average particle size of 150 to 450 μm. In some embodiments, at least 70% of the particles are within the range of 150 to 450 μm.

U.S. Patent Application No. 12/264399, entitled "Soluble Oat Flour and Method of Making Utilizing Enzymes," was published as U.S. Patent Application Publication No. 2010/0112127A1 and issued as U.S. Patent No. 8,574,644. All of which are hereby cited as examples. In one aspect, U.S. Pat. No. 8,574,644 includes or to include a method of making whole grain oat flour having soluble fiber comprising one or more steps selected from the following list of steps: can be changed. The first step involves combining a whole oat flour starting mixture and an aqueous α-amylase enzyme solution to form a wet enzyme starting mixture having a moisture content of about 25 to about 40% by weight. The second step involves heating the wet enzyme starting mixture to between about 120°F (about 49°C) and about 200°F (about 93°C). The third step is adding the heated wet mixture to an extruder and extruding at a barrel temperature of about 140°F (60°C) to about 250°F (about 121°C) for 1 to 1.5 minutes to obtain a soluble Forming a whole grain oat flour having fibers. In some embodiments, the temperature of the mixture is raised in the extruder to a temperature that deactivates the enzyme.

In a second aspect, US Pat. No. 8,574,644 includes a method of preparing a beverage containing whole grain oat flour with soluble fiber comprising one or more steps selected from the following list of steps: , or can be modified to include The first step involves combining a whole oat flour starting mixture and an aqueous α-amylase enzyme solution to form a wet enzyme starting mixture having a moisture content of about 25 to about 40% by weight. The second step involves heating the wet enzyme starting mixture to between about 120°F (about 49°C) and about 200°F (about 93°C). The third step is adding the heated wet mixture to an extruder and extruding at a barrel temperature of about 140°F (60°C) to about 250°F (about 121°C) for 1 to 1.5 minutes to obtain a soluble Forming a whole grain oat flour having fibers. A fourth step involves adding whole grain oat flour with soluble fiber to the beverage. In some embodiments, the temperature of the mixture is raised in the extruder to a temperature that deactivates the enzyme.

In a third aspect, US Pat. No. 8,574,644 includes a method of preparing a food product containing whole grain oat flour with soluble fiber comprising one or more steps selected from the following list of steps: , or can be modified to include The first step involves combining a whole oat flour starting mixture and an aqueous α-amylase enzyme solution to form a wet enzyme starting mixture having a moisture content of about 25 to about 40% by weight. The second step involves heating the wet enzyme starting mixture to between about 120°F (about 49°C) and about 200°F (about 93°C). The third step is adding the heated wet mixture to an extruder and extruding at a barrel temperature of about 140°F (60°C) to about 250°F (about 121°C) for 1 to 1.5 minutes to obtain a soluble Forming a whole grain oat flour having fibers. A fourth step involves adding whole grain oat flour with soluble fiber to the food mixture. In some embodiments, the temperature of the mixture is raised in the extruder to a temperature that deactivates the enzyme.

U.S. Patent Application No. 12/264404, entitled "Soluble Oat or Barley Flour and Method of Making Utilizing a Continuous Cooker," was published as U.S. Patent Application Publication No. 2010/0112167A1 and issued as U.S. Patent No. 8,802,177. All of which are hereby cited as examples. In one aspect, U.S. Pat. No. 8,802,177 includes or to include a method of making soluble whole grain oat or barley flour comprising one or more steps selected from the following list of steps: can be changed. The first step is to hydrate the whole oat or barley flour starting mixture and heat to 140°F (60°C) to 160°F (about 71°C) to about 28 to about 30% moisture by weight. Forming a uniform, free-flowing wet material having levels. In some embodiments, the whole oat or barley flour starting mixture comprises from about 80 to about 95% by weight whole oat or barley flour, sugars, and at least one antioxidant. The second step involves adding the hydrated whole oat or barley flour starting mixture to a low shear extruder. In some embodiments, the extruder barrel temperature is from about 140°F (60°C) to about 250°F (about 121°C). The third step is extruding the whole oat or barley flour starting mixture at a screw speed of 200 to 300 rpm to obtain a dough with a temperature of 212°F (100°C) to 260°F (about 127°C). , including gelatinizing and dextrinizing the dough in an extruder. A fourth step involves granulating the dough exiting the extruder to form a soluble whole grain oat or barley flour having a particle size of 50 to 250 micrometers.

In a second aspect, US Pat. No. 8,802,177 includes a method of preparing a beverage containing soluble whole grain oat or barley flour comprising one or more steps selected from the following list of steps , or can be modified to include The first step is to hydrate the whole oat or barley flour starting mixture and heat to 140°F (60°C) to 160°F (about 71°C) to about 28 to about 30% moisture by weight. Forming a uniform, free-flowing wet material having levels. In some embodiments, the whole oat or barley flour starting mixture comprises from about 80 to about 95% by weight whole oat or barley flour, sugars, and at least one antioxidant. The second step involves adding the hydrated whole oat or barley flour starting mixture to a low shear extruder. In some embodiments, the extruder barrel temperature is from about 140°F (60°C) to about 250°F (about 121°C). The third step is extruding the whole oat or barley flour starting mixture at a screw speed of 200 to 300 rpm and heating to a temperature of 212°F (100°C) to 260°F (about 127°C). Obtaining a dough having a high viscosity, gelatinizing the dough in an extruder, and dextrinizing the dough. A fourth step involves granulating the dough exiting the extruder to form a soluble whole grain oat or barley flour having a particle size of 50 to 250 micrometers. A fifth step involves adding the soluble whole oat or barley flour to the beverage. In some embodiments, the soluble flour is added to provide the beverage with 1 to 25% by weight soluble fiber based on the total weight of the beverage.

U.S. Patent Application No. 12/814610 entitled "Method of Preparing Highly Dispersible Whole Grain Flour" was published as U.S. Patent Application Publication No. 2010/0316765A1 and issued as U.S. Patent No. 8,586,113. All of which are hereby cited as examples. In one aspect, US Pat. No. 8,586,113 includes, or can be modified to include, a method of preparing a highly disperse whole grain comprising one or more steps selected from the following list of steps. The first step hydrolyzes the whole grain using an alpha amylase that hydrolyzes the whole grain while maintaining the integrity of the whole grain, and then optionally the hydrolyzed whole grain with alpha amylase. A step of heating to an inactivating temperature is included. The second step involves milling the hydrolyzed whole grains to a particle size of about 50-200 microns. A third step involves agglomerating the whole grain.

In a second aspect, US Pat. No. 8,586,113 includes, or can be modified to include, a method of preparing a highly disperse whole grain comprising one or more steps selected from the following list of steps. The first step involves combining the whole grain starting mixture and alpha amylase to form an enzyme starting mixture. In some embodiments, the alpha amylase hydrolyzes the whole grain while maintaining the integrity of the whole grain. The second step involves introducing the enzyme starting mixture into the extruder. The third step is to gelatinize the whole wheat flour by mechanical action, heat the extruder to form a hydrolyzed whole wheat dough, optionally adjust the temperature of the dough in the extruder to to a temperature that inactivates the A fourth step includes pelletizing the hydrolyzed whole grain dough to form hydrolyzed whole grain pellets. A fifth step includes milling the hydrolyzed whole grain pellets to form hydrolyzed whole grain particles having a particle size of about 50-200 micrometers. A sixth step includes agglomerating the hydrolyzed whole grain particles to form a highly disperse hydrolyzed whole grain flour.

U.S. Patent Application No. 12/666509 entitled "Soluble Oat Flour and Method of Making Utilizing Enzymes" was published as U.S. Patent Application Publication No. 2011/0189341 A1 and issued as U.S. Patent No. 8,591,970. All of which are hereby cited as examples. In one aspect, US Pat. No. 8,591,970 relates to beverages containing soluble whole grain oat flour. In some embodiments, the soluble whole oat flour is prepared by a method comprising one or more steps selected from the list of steps below. The first step involves combining a whole oat flour starting mixture and an aqueous α-amylase enzyme solution to form a wet enzyme starting mixture having a moisture content of about 25 to about 40% by weight. The second step involves heating the wet enzyme starting mixture to between about 120°F (about 49°C) and about 200°F (about 93°C). A third step involves adding the heated wet mixture to an extruder and extruding for 1 to 1.5 minutes to form soluble whole grain oat flour. In some embodiments, the temperature of the mixture is raised in the extruder to a temperature that deactivates the enzyme.

U.S. Patent Application No. 12/666506 entitled "Soluble Oat or Barley Flour and Method of Making Utilizing a Continuous Cooker" was published as U.S. Patent Application Publication No. 2011/0281007A1 and issued as U.S. Patent No. 8,795,754. All of which are hereby cited as examples. In one aspect, US Pat. No. 8,795,754 includes, or can be modified to include, a beverage comprising soluble whole grain oat or barley flour. In some embodiments, the beverage is prepared by a method that includes one or more steps selected from the list of steps below. The first step is to hydrate the whole oat or barley flour starting mixture and heat to 140°F (60°C) to 160°F (about 71°C) to about 28 to about 30% moisture by weight. Forming a uniform, free-flowing material having levels. In some embodiments, the whole oat or barley flour starting mixture comprises from about 80 to about 95% by weight whole oat or barley flour, sugars, and at least one antioxidant. The second step passes the hydrated whole oat or barley flour starting mixture through a low shear extruder having an extruder barrel temperature of about 140°F (60°C) to about 250°F (about 121°C). including the step of adding to The third step is extruding the whole oat or barley flour starting mixture at a screw speed of 200 to 300 rpm to obtain a dough with a temperature of 212°F (100°C) to 260°F (about 127°C). , including gelatinizing and dextrinizing the dough in an extruder. A fourth step involves granulating the dough exiting the extruder to form a soluble whole grain oat or barley flour having a particle size of 50 to 250 micrometers. A fifth step includes adding the soluble whole grain oat or barley flour to a beverage to provide a beverage having 1 to 25% by weight soluble fiber based on the total weight of the beverage.

U.S. Patent Application No. 13/547733 entitled "Method of Preparing an Oat-Containing Dairy Beverage" was published as U.S. Patent Application Publication No. 2013/0017300A1. All of which are hereby cited as examples. In one aspect, US Patent Application Publication No. 2013/0017300A1 comprises a. hydrolyzed oat flour; b. liquid milk; c. at least one nutritive or non-nutritive sweetener; d. at least one stabilizer; e. at least one salt; and f. Include or modify to include ready-to-drink oat beverages with milk, including combinations thereof. In some embodiments, the beverage has a shelf life of about 6 months at 25°C.

In a second aspect, U.S. Patent Application Publication No. 2013/0017300A1 includes or appears to include a method of preparing an oat-containing beverage comprising one or more steps selected from the following list of steps: can be changed to The first step involves hydrating the hydrolyzed oat flour under ambient or refrigerated conditions. The second step involves introducing the hydrolyzed oat flour into the chilled liquid milk at a temperature of about 4-7°C to form the base beverage. A third step involves maintaining the original beverage at a temperature of 4-7°C. A fourth step involves preheating the raw beverage to 80° C. prior to homogenization. A fifth step involves homogenizing the original beverage to form the finished beverage. A sixth step involves subjecting the final beverage to pasteurization at a temperature of about 140-145°C.

In a third aspect, US Patent Application Publication No. 2013/0017300A1 provides a. a stirred tank for hydrating the hydrolyzed oat flour under ambient conditions; b. A vessel for storing chilled liquid milk at a temperature of about 4-7°C; c. Mixer/dispenser for mixing chilled liquid milk and hydrated hydrolyzed oat flour to form the original beverage; d. a preheater for preheating the original beverage; e. a homogenizer for forming the final beverage from the original beverage; f. an aseptic pasteurizer for forming a final pasteurized beverage from the final beverage; g. aseptic filling/wrapping machines for finishing shelf-stable ready-to-drink products; and h. It includes, or can be modified to include, a system for preparing an oat-containing beverage comprising a number of components selected from the group consisting of combinations thereof.

U.S. Patent Application No. 13/784255, entitled "Method of Processing Oats to Achieve Oats with an Increased Avenanthramide Cotent," was published as U.S. Patent Application Publication No. 2013/0183405A1 and issued as U.S. Patent No. 9,504,272. All of which are hereby cited as examples. In one aspect, US Pat. No. 9,504,272 includes, or can be modified to include, a composition comprising whole grain oat flour. In some embodiments, the whole grain oat flour meets the criteria for uniqueness of whole grains, the composition disperses in a liquid medium at 25° C. in less than about 5 seconds, the whole grain oat flour comprises , containing about 20-35% more avenanthramide by weight compared to natural whole grain oat flour, or a combination thereof.

In a second aspect, US Pat. No. 9,504,272 includes, or can be modified to include, a composition comprising whole oat flour. In some embodiments, the whole oat flour contains about 20-35% more avenanthramide by weight as compared to natural whole oat flour.

In a third aspect, U.S. Pat. No. 9,504,272 includes, or can be modified to include, a composition made using a process that includes one or more steps selected from the following list of steps: . The first step involves combining a whole oat flour starting mixture with an aqueous enzyme solution to form an enzyme starting mixture having a moisture content of 25 to 40% by weight. The second step involves heating the enzyme starting mixture to between about 120°F (about 49°C) and about 200°F (about 93°C). The third step involves adding the heated starting mixture to the extruder and extruding the mixture until the temperature of the mixture increases from 260°F (about 127°C) to 300°F (about 150°C). In some embodiments, the enzyme is inactivated to form the composition, the composition comprises whole oat flour, the whole oat flour maintains its identity throughout its processing. the composition disperses in a liquid medium at 25° C. in less than about 5 seconds, the whole grain oat flour has at least a 20% higher level of avenanthramide by weight compared to natural whole grain oat flour. contains, or is a combination thereof.

U.S. Patent Application No. 13/833717 entitled "Method of Preparing Highly Dispersible Whole Grain Flour with an Increased Avenanthramide Content" was published as U.S. Patent Application Publication No. 2013/0209610A1 and issued as U.S. Patent No. 9011947. All of which are hereby cited as examples. In one aspect, US Pat. No. 9,011,947 includes, or can be modified to include, highly disperse whole oat flour containing about 20-35% more avenanthramide than natural whole oat flour. In some embodiments, the whole oat flour is agglomerated after hydrolysis, pelleting and milling.

In a second aspect, U.S. Pat. No. 9,011,947 comprises highly disperse whole grain oat flour produced using a process comprising one or more steps selected from the following list of steps, or can be modified to include The first step involves combining a natural whole grain oat flour starting mixture with an aqueous enzyme solution to form an enzyme starting mixture having a water content of 25 to 40% by weight. The second step involves heating the enzyme starting mixture. The third step involves adding the heated starting mixture to the extruder and extruding the mixture until the temperature of the mixture increases from 260°F (about 127°C) to 300°F (about 150°C). In some embodiments the enzyme is inactivated. A fourth step involves pelletizing the extruded powder. A fifth step includes drying the pelletized extrudate. A sixth step includes grinding the pelletized extrudate to a particle size of about 50-420 microns. A seventh step involves agglomerating the ground extrudate to a particle size of about 150-1000 microns. In some embodiments, the highly dispersible whole grain oat flour contains at least 20% higher levels of avenanthramide compared to natural whole grain oat flour.

U.S. Patent Application No. 14/059566, entitled "Soluble Oat Flour and Method of Making Utilizing Enzymes," was published as U.S. Patent Application Publication No. 2014/0050819A1 and issued as U.S. Patent No. 9,149,060. All of which are hereby cited as examples. In one aspect, US Pat. No. 9,149,060 includes, or can be modified to include, a method of making a whole grain oat flour having soluble fiber. In some embodiments, the method includes one or more steps selected from the list of steps below. The first step involves forming a whole grain oat flour starting mixture comprising about 50 to about 100% whole grain oat flour, 0 to about 15% granulated sugar, and 0 to about 15% maltodextrin. . A second step includes combining the whole oat flour starting mixture and the aqueous α-amylase enzyme solution to form a wet enzyme starting mixture having a moisture content of about 25 to about 40% by weight. A third step includes heating the wet enzyme starting mixture to between about 120° F. (about 49° C.) and about 200° F. (about 93° C.). A fourth step involves adding the heated wet mixture to an extruder and extruding for 1 to 1.5 minutes to produce whole grain oat flour with soluble fiber. In some embodiments, the temperature of the mixture is raised in the extruder to a temperature that deactivates the enzyme.

In a second aspect, US Pat. No. 9,149,060 includes, or can be modified to include, a method of making a beverage containing whole grain oat flour with soluble fiber. In some embodiments, the method includes one or more steps selected from the list of steps below. The first step forms a whole oat flour starting mixture comprising about 50 to about 100% whole oat or barley flour, 0 to about 15% granulated sugar, and 0 to about 15% maltodextrin. Including process. A second step includes combining the whole oat flour starting mixture and the aqueous α-amylase enzyme solution to form a wet enzyme starting mixture having a moisture content of about 25 to about 40% by weight. A third step includes heating the wet enzyme starting mixture to between about 120° F. (about 49° C.) and about 200° F. (about 93° C.). A fourth step involves adding the heated wet mixture to an extruder and extruding for 1 to 1.5 minutes to form a whole grain oat flour with soluble fiber. In some embodiments, the temperature of the mixture is raised in the extruder to a temperature that deactivates the enzyme. A fifth step involves adding the whole grain oat flour with its soluble fiber to the beverage.

U.S. Patent Application No. 14/209000 entitled "Food Products Prepared with Soluble Whole Grain Oat Flour" was published as U.S. Patent Application Publication No. 2014/0193564A1 and issued as U.S. Patent No. 9510614. All of which are hereby cited as examples. In one aspect, US Pat. No. 9,510,614 includes, or can be modified to include, a beverage comprising whole grain oat flour. In some embodiments, the whole grain oat flour is highly dispersible in water and the beverage provides 1/2 to 1 serving of whole grain per 8 ounce serving of beverage. A serving of whole grains is 16 g of whole grains, or a combination thereof. In some embodiments, the whole grain oat flour is produced by a process that includes one or more steps selected from the list of steps below. The first step involves hydrolyzing the starch in the whole oat flour in an extruder. In some embodiments, the starch hydrolysis is catalyzed by an α-amylase. The second step involves inactivating the α-amylase in the extruder before starch hydrolysis causes significant changes in the mass concentration of sugars in the whole oat flour.

In a second aspect, U.S. Pat. No. 9,510,614 is a semi-solid dairy product comprising whole grain oat flour in an amount of 2 to 11% by weight based on the total weight of the semi-solid dairy product. Contains or can be modified to include a product. In some embodiments, the whole oat flour is highly dispersible in water. In some embodiments, the whole grain oat flour is produced by a process that includes one or more steps selected from the list of steps below. The first step involves hydrolyzing the starch in the whole oat flour in an extruder. In some embodiments, the starch hydrolysis is catalyzed by an α-amylase. The second step involves inactivating the α-amylase in the extruder before starch hydrolysis causes significant changes in the mass concentration of sugars in the whole oat flour.

In a third aspect, US Pat. No. 9,510,614 includes, or can be modified to include, an instant powder for preparing a soft drink comprising 25 to 60% by weight of whole oat flour. In some embodiments, the whole grain oat flour is highly dispersible in water; when the whole grain oat flour is hydrated in a liquid to form a beverage, the beverage is provides 1/2 to 1 serving of whole grain per 8 ounces of beverage; a serving of whole grain is 16 g of whole grain, or combinations thereof. In some embodiments, the whole grain oat flour is produced by a process that includes one or more steps selected from the list of steps below. The first step involves hydrolyzing the starch in the whole oat flour in an extruder. In some embodiments, the starch hydrolysis is catalyzed by an α-amylase. The second step involves inactivating the α-amylase in the extruder before starch hydrolysis causes significant changes in the mass concentration of sugars in the whole oat flour.

In a fourth aspect, US Pat. No. 9,510,614 includes, or can be modified to include, an instant flour comprising 25 to 35% by weight of whole oat flour. In some embodiments, the whole grain oat flour is highly dispersible in water. In some embodiments, when hydrated in liquid to provide the product, the powder is 1/2 to 1 serving per 8 ounces (about 227 g) of 4 servings of product (about 113 g). of whole grains and/or a serving of whole grains is 16 g of whole grains. In some embodiments, the whole grain oat flour is produced by a process that includes one or more steps selected from the list of steps below. The first step involves hydrolyzing the starch in the whole oat flour in an extruder. In some embodiments, the starch hydrolysis is catalyzed by an α-amylase. The second step involves inactivating the α-amylase in the extruder before starch hydrolysis causes significant changes in the mass concentration of sugars in the whole oat flour.

U.S. Patent Application No. 14/209075 entitled "Food Products Prepared with Soluble Whole Grain Oat Flour" was published as U.S. Patent Application Publication No. 2014/0193563A1 and issued as U.S. Patent No. 9,622,500. All of which are hereby cited as examples. In one aspect, U.S. Pat. No. 9,622,500 includes, or can be modified to include, a bakery product selected from the group consisting of muffins, cookies, bread, bagels, pizza dough, cakes, crepes, and pancakes. . In some embodiments, the bakery product is prepared from ingredients including whole grain oat flour as a texturizer in an amount of 2 to 10% by weight. In some embodiments, the whole grain oat flour is added to a mixture of whole grain oat flour and water at 25° C., after stirring the mixture for 5 seconds, into water so that there are no clumps of whole grain oat flour. Highly dispersible.

U.S. Patent Application No. 14/959941 entitled "Whole Grain Composition Comprising Hydrolyzed Starch" was published as U.S. Patent Application Publication No. 2016/0081375A1. All of which are hereby cited as examples. In one aspect, US Patent Application Publication No. 2016/0081375A1 includes, or can be modified to include, a composition comprising a whole grain, the whole grain comprising hydrolyzed starch.

US patent application Ser. No. 15/077670, entitled "Method, Apparatus, and Product Providing Hydrolyzed Starch and Fiber," all of which are incorporated herein by way of example. In one aspect, US patent application Ser. can be changed to In some embodiments, the at least one material comprises hydrolyzed starch and hydrolyzed fiber; the hydrolyzed starch consists of starch molecules; the average molecular weight of the hydrolyzed starch molecules in the composition is is a first ratio of molecular weights of unhydrolyzed starch molecules; the first ratio is less than or equal to about 0.80; the hydrolyzed fiber comprises fiber molecules; the average molecular weight of the hydrolyzed fiber molecules in the composition is equal to that of unhydrolyzed fiber is a second ratio of the molecular weights of the molecules; the unhydrolyzed fiber molecules are equal in kind and condition to the hydrolyzed fiber molecules, except that the unhydrolyzed fiber molecules are not hydrolyzed; The second ratio is less than or equal to about 0.80; or combinations thereof.

In a second aspect, US Patent Application No. 15/077670 includes, or can be modified to include, a method comprising one or more steps selected from the following list of steps. The first step involves providing starting ingredients including a first enzyme, a second enzyme, water, and a starting composition. In some embodiments, the starting composition comprises at least one material selected from the group consisting of at least a portion of grains and at least a portion of legumes. In some embodiments, the at least one material comprises starch and fiber. A second step includes hydrolyzing the fibers in the at least one material by a fiber hydrolysis reaction. In some embodiments, the fiber hydrolysis reaction is catalyzed by a first enzyme. A third step includes hydrolyzing the starch in the at least one material by a starch hydrolysis reaction. In some embodiments, the starch hydrolysis reaction is catalyzed by a second enzyme. A fourth step includes inactivating the first enzyme. A fifth step includes inactivating the second enzyme. In some embodiments, the method provides a product composition.

US patent application Ser. No. 15/077,676 entitled "Method and Apparatus for Controlled Hydrolysis", all of which are incorporated herein by way of example. In one aspect, US Patent Application No. 15/077676 includes, or can be modified to include, a method comprising one or more steps selected from the following list of steps. The first step includes hydrolyzing the first reagent in a first hydrolysis reaction. The second step includes inactivating the first enzyme that catalyzes the first hydrolysis reaction. In some embodiments, the inactivating step lasts no more than about 10 seconds.

In a second aspect, US Patent Application No. 15/077676 discloses a conduit; a composition inlet within the conduit for a composition; a first enzyme within the conduit downstream of the composition inlet; a first inactivation mechanism downstream of the first enzyme inlet for inactivating the first enzyme; or a combination thereof. can be changed.

U.S. Patent Application No. 15/077758 entitled "Method and Composition Comprising Hydrolyzed Starch" was published as U.S. Patent Application Publication No. 2016/0198754A1. All of which are hereby cited as examples. In one aspect, US Patent Application Publication No. 2016/0198754A1 includes, or can be modified to include, a method comprising one or more steps selected from the following list of steps. The first step involves combining at least a portion of the legumes and appropriate enzymes to form an enzyme-pulse starting mixture. In some embodiments, the enzyme-pulse starting mixture comprises starch. The second step is heating the enzyme-pulse starting mixture to between about 48.89° C. and about 93.33° C. to initiate starch hydrolysis, thereby providing a heated pulse mixture. including the step of The third step is to extrude the heated bean mixture to continue the hydrolysis of the starch and further gelatinize and cook the heated bean mixture, thereby comprising gelatinized hydrolyzed starch. The step of providing a legume product is included.

In a second aspect, US Patent Application Publication No. 2016/0198754 A1 comprises, or can be modified to comprise, a composition comprising at least a portion of legumes, wherein at least a portion of the legumes has been gelatinized. Contains hydrolyzed starch.

In a third aspect, US Patent Application Publication No. 2016/0198754A1 comprises, or can be modified to comprise, a composition comprising whole grains, the whole grains comprising gelatinized hydrolyzed starch.

US patent application Ser. No. 15/481,286, entitled "Food Products Prepared with Soluble Whole Grain Oat Flour," all of which are incorporated herein by way of example. In one aspect, US Patent Application No. 15/481,286 includes, or can be modified to include, instant oatmeal comprising oat flakes and powder. In some embodiments, the powder includes flavorants, sweeteners, and at least one texturizer. In some embodiments, the at least one texturizer comprises 0.09 to 0.3% by weight of whole oat flour and/or the whole oat flour is at 25° C. It is highly dispersible in water so that there are no lumps of whole grain oat flour in the mixture of oat flour and water after stirring the mixture for 5 seconds.

In a second aspect, U.S. Patent Application No. 15/481,286 discloses a ready-to-drink soup comprising 2 to 10% by weight, based on the total weight of the soup, of whole grain oat flour, or can be modified to include In some embodiments, the whole grain oat flour provides at least 1/2 serving of whole grain per 8 ounce serving and/or the whole grain oat flour is at 25°C. It is highly dispersible in water so that there are no lumps of whole oat flour in the mixture of whole oat flour and water after stirring the mixture for 5 seconds.

In a third aspect, US Patent Application No. 15/481,286 includes, or can be modified to include, a frozen product selected from the group consisting of ice cream and slush. In some embodiments, the frozen product comprises whole grain oat flour in an amount of 2 to 10% by weight, based on the total weight of the frozen product, and/or the whole grain oat flour is It is highly dispersible in water so that there are no lumps of whole oat flour in the mixture of whole oat flour and water after stirring the mixture for 5 seconds.

U.S. Patent Application No. 12/951950 entitled “Thick Juice Beverages” was published as U.S. Patent Application Publication No. 2011/0129591A1 and issued as U.S. Patent No. 8,673,382. All of which are hereby cited as examples. In one aspect, US Pat. No. 8,673,382 includes, or can be modified to include, a beverage that also includes a base juice and homogenized pulp. In some embodiments, the homogenized pulp comprises between about 15% and 45% by weight and has a particle size between about 40 micrometers and 700 micrometers in diameter. In some embodiments, the beverage has a measured viscosity of between about 50 cp and 125 cp at the time of manufacture, and the beverage has a smooth mouthfeel and taste profile not significantly different from that of the base juice. Show both.

In a second aspect, US Pat. No. 8,673,382 includes, or can be modified to include, a beverage comprising a base juice and homogenized finishing-derived solids. In some embodiments, the finishing-derived solids are present in an amount of between about 15% and 40% by weight and have a particle size of between about 40 micrometers and 1400 micrometers in diameter. . In some embodiments, the beverage has a measured viscosity of between about 50 cp and 125 cp at the time of manufacture, and the beverage has a smooth mouthfeel and taste profile not significantly different from that of the base juice. Show both.

In a third aspect, U.S. Pat. No. 8,673,382 discloses homogenized finishing-derived solids having a particle size of between about 40 micrometers and 1500 micrometers in diameter, and about 40 micrometers in diameter. It contains, or can be modified to contain, a homogenized pulp-containing beverage having a particle size of between 10 and 750 micrometers. In some embodiments, the beverage has a measured viscosity of between about 50 cp and 125 cp when manufactured, and the beverage exhibits a taste profile not significantly different from that of the base juice.

In a fourth aspect, US Pat. No. 8,673,382 provides a base juice and an amount between about 15% and 44% by weight having a particle size of between about 40 micrometers and 700 micrometers in diameter. contains, or can be modified to contain, a beverage consisting essentially of the homogenized pulp of the In some embodiments, the beverage has a measured viscosity at the time of manufacture of between about 50 cp and 125 cp, and the beverage does not differ significantly from that of the base juice, has a smooth mouthfeel and Both taste profiles are shown.

U.S. patent application Ser. It was published as 2012/0088015A1. All of which are hereby cited as examples. In one aspect, Patent Application Publication No. 2012/0088015A1 includes, or can be modified to include, a processed fruit or vegetable product comprising pomace or at least one type of whole fruit or vegetable. In some embodiments, the artifact has a particle size of less than 250 microns.

In a second aspect, Patent Application Publication No. 2012/0088015A1 comprises or to comprise a beverage comprising water and a processed fruit or vegetable product comprising pomace or at least one whole fruit or vegetable can be changed. In some embodiments, the artifact has a particle size of less than 250 microns.

In a third aspect, Patent Application Publication No. 2012/0088015A1 includes or appears to include a method of processing pomace comprising reducing the particle size of the pomace to less than 250 micrometers. can be changed to

In a fourth aspect, Patent Application Publication No. 2012/0088015A1 is a method of processing at least one type of whole fruit or vegetable, wherein the whole fruit or vegetable is processed to produce grains of less than 250 micrometers. It includes, or can be modified to include, a method comprising providing a product having a diameter.

In a fifth aspect, Patent Application Publication No. 2012/0088015A1 discloses a method for improving the dispersibility of pomace in a beverage, wherein the pomace particle size is reduced to less than 250 micrometers prior to adding to the beverage. It includes, or can be modified to include, a method comprising the step of reducing.

In a sixth aspect, Patent Application Publication No. 2012/0088015A1 is a method for testing the fiber content of pomace, comprising heating the pomace to 100° C. for a time sufficient to inactivate the enzymes. and then subjecting the pomace to an AOAC analysis.

In another aspect, Patent Application Publication No. 2012/0088015A1 is a method of processing pomace, wherein pomace presscake is produced by extracting juice from a fruit, vegetable, or combination of fruits and vegetables. hydrating the pomace presscake; acidifying the pomace presscake with an organic acid; and pulverizing the hydrated and acidified pomace presscake to obtain pomace grains. It includes, or can be modified to include, a method comprising reducing the diameter to less than 250 microns.

U.S. Patent Application No. 13/305360 entitled "Fiber Obtained from Fruit or Vegetable Byproducts" was published as U.S. Patent Application Publication No. 2012/0135109A1. All of which are hereby cited as examples. In one aspect, Patent Application Publication No. 2012/0135109A1 includes, or can be modified to include, fiber extracted from fruit or vegetable by-products. In some embodiments, the fibers have a molecular weight between about 5000 g/mole and 8000 g/mole, and the fibers are extracted using physical methods and enzymatic hydrolysis to break the by-product cell walls. be.

In a second aspect, Patent Application Publication No. 2012/0135109A1 includes, or can be modified to include, fibers extracted from fruit or vegetable by-products. In some embodiments, the fibers have a molecular weight between about 5000 g/mole and 8000 g/mole, and the fibers are extracted using at least one physical method that breaks the by-product cell walls. .

In a third aspect, Patent Application Publication No. 2012/0135109A1 includes or can be modified to include pectin oligosaccharides extracted from fruit or vegetable by-products. In some embodiments, the pectin oligosaccharide has a molecular weight between about 300 g/mole and 2500 g/mole.

In a fourth aspect, Patent Application Publication No. 2012/0135109A1 discloses subjecting the by-product particles to the following steps: reducing the particle size of a fruit or vegetable by-product; adding one or more enzymes to the by-product particles; mixing or agitating the by-product particles; and filtering the by-product particles to produce a retentate and a permeate comprising the soluble fiber. A method of producing soluble fiber comprising, or modified to comprise, one or more of the steps of:

In a fifth aspect, Patent Application Publication No. 2012/0135109A1 includes, or can be modified to include, a food comprising fiber extracted from fruit or vegetable by-products. In some embodiments, the fiber has a molecular weight between about 5000 g/mole and 8000 g/mole, and the fiber is extracted by subjecting the fruit or vegetable by-product to a physical process.

In a sixth aspect, Patent Application Publication No. 2012/0135109A1 includes, or can be modified to include, a food comprising pectin oligosaccharides extracted from fruit or vegetable by-products. In some embodiments, the pectin oligosaccharide has a molecular weight between about 300 g/mole and 2500 g/mole.

U.S. Patent Application No. 14/262213 entitled "Preparation and Incorporation of Co-Products into Beverages to Achieve Metabolic and Gut Health Benefits" was published as U.S. Patent Application Publication No. 2014/0234476A1. All of which are hereby cited as examples. In one aspect, Patent Application Publication No. 2014/0234476A1 includes, or can be modified to include, a beverage comprising liquid and by-products from juice extraction. In some embodiments, the by-product has a number average particle size of between 0.1 micrometers and 2000 micrometers, a total polyphenol content of at least 2500 ppm, a water content of between 70% and 85% by weight, and a total skin and seed content of between 0.01% and 20% by weight. An individual's consumption of the beverage provides the individual with a metabolic health benefit to the by-product-free beverage composition.

In a second aspect, Patent Application Publication No. 2014/0234476A1 is a method of improving metabolic and gastrointestinal health in an individual comprising administering to the individual a beverage composition comprising by-products from liquid and juice extraction. includes, or can be modified to include, a method comprising the step of: In some embodiments, the by-product has a number average particle size of between 0.1 micrometers and 2000 micrometers, a total polyphenol content of at least 2500 ppm, a water content of between 70% and 85% by weight, and a total skin and seed content of between 0.01% and 20% by weight. Additionally, the beverage has a viscosity of between about 300 cp and 3000 cp measured using a Brookfield viscometer at 20°C.

In another aspect, Patent Application Publication No. 2014/0234476A1 includes, or can be modified to include, a beverage that includes liquid and by-products from juice extraction. In some embodiments, the by-products have a number average particle size of between 0.1 micrometer and 2000 micrometers, a total polyphenol content of at least 2500 ppm, and between 0.01% and 20% by weight of It has a combined skin and seed content. In addition, the beverage contains at least 10% by weight by-products, at least 2.5 grams of fiber per 8 ounce serving of beverage, and at least 1.5 times higher than beverage compositions without the by-products. It has viscosity. Further, the beverage provides metabolic and gastrointestinal health benefits to the consumer for a beverage composition that is free of the by-products.

U.S. Patent Application No. 14/766828 entitled "Preparation and Incorporation of Co-Products into Beverages to Enhance Nutrition and Sensory Attributes" was published as U.S. Patent Application Publication No. 2016/0000130A1. All of which are hereby cited as examples. In one aspect, Patent Application Publication No. 2016/0000130A1 includes, or can be modified to include, a beverage comprising juice and by-products from juice extraction. In some embodiments, the by-product has a number average particle size of between 0.1 micrometers and 2000 micrometers, a total polyphenol content of at least 2500 ppm, a water content of between 70% and 85% by weight, and a total skin and seed content of between 0.01% and 20% by weight.

In another aspect, Patent Application Publication No. 2016/0000130A1 discloses juice in an amount between 5% and 90% by weight; added water; at least one non-nutritive sweetener; at least one flavorant; and can be modified to include beverages containing by-products from juice extraction. In some embodiments, the by-product has a number average particle size of between 0.1 micrometers and 2000 micrometers, a total polyphenol content of at least 2500 ppm, a water content of between 70% and 85% by weight, and a total skin and seed content of between 0.01% and 20% by weight. Additionally, the beverage has a Brix of between about 5 Brix and 9 Brix.

In a third aspect, Patent Application Publication No. 2016/0000130A1 discloses water; at least one sweetener; at least one acidulant; at least one flavorant; It includes, or can be modified to include, a beverage containing a by-product from the extraction. In some embodiments, the by-product has a number average particle size of between 0.1 micrometers and 2000 micrometers, a total polyphenol content of at least 2500 ppm, a water content of between 70% and 85% by weight, and a total skin and seed content of between 0.01% and 20% by weight.

U.S. Patent Application No. 15/247411 entitled "Viscosity Reduction of Beverages and Foods Containing High Fiber Fruit and Vegetable Materials" was published as U.S. Patent Application Publication No. 2017/0055550A1. All of which are hereby cited as examples. In one aspect, US Patent Application Publication No. 2017/0055550A1 includes, or can be modified to include, a beverage product comprising a liquid and about 1-40% by weight enzyme-treated pomace. In some embodiments, the enzyme-treated pomace is derived from pomace selected from the group consisting of at least one fruit, at least one vegetable, and combinations thereof. In addition, the enzyme-treated pomace has the same amount of fiber before and after enzyme treatment.

In a second aspect, US Patent Application Publication No. 2017/0055550A1 includes, or can be modified to include, a food product comprising about 1-40% by weight of enzyme-treated pomace. In some embodiments, the enzyme-treated pomace is from the group consisting of at least one fruit, at least one vegetable, and combinations thereof. In addition, the amount of fiber in the pomace remains the same before and after enzymatic treatment. In some embodiments, the food product exhibits a long-term microbial shelf life at room temperature of 6 months.

In a third aspect, U.S. Patent Application Publication No. 2017/0055550A1 comprises or so comprises a method comprising subjecting pomace to at least one enzyme to form a pomace-enzyme mixture. can be changed. In some embodiments, the pomace further comprises fiber and the pomace-enzyme mixture comprises the at least one enzyme in an amount between 0.15 and 1.0% by weight of the pomace. . In some embodiments, the method comprises heating the pomace-enzyme mixture to 25-57° C. for 10-60 minutes, and inactivating the at least one enzyme, enzymatically treating forming the pomace that has been processed.

US patent application Ser. No. 15/394,949 entitled "Preparation and Incorporation of Co-Products into Beverages to Achieve Metabolic and Gut Health Benefits" is incorporated herein by way of example in its entirety. In one aspect, US patent application Ser. No. 15/394,949 includes, or can be modified to include, a beverage comprising liquid and by-products formed from the pomace resulting from juice extraction. The by-product further has a number average particle size between 0.1 micrometers and 2000 micrometers, a skin and seed content between 0.01% and 80% by weight, and dietary fiber.

Example 1
An illustrative method for producing a hydrolyzed, fermented plant-based material will now be described below. By way of example, the plant-based material may be whole grains, or in particular whole grain oat compositions.

As a first step, the starting mixture and enzyme solution can be mixed in any suitable vessel, such as a high speed mixer that allows liquids to be added to the free-flowing powder. In some embodiments, the suitable container is called a preconditioner. The product is a free-flowing wet flour mix with a moisture content of about 25 to about 40%. The residence time is sufficient to obtain the desired result, typically 1 to 5 minutes.

As a second step, the free-flowing wet flour mixture can be added to an extruder (continuous cooker) to gelatinize, hydrolyze and cook the starch. The material can be heated from an initial inlet temperature to a final outlet temperature to provide energy for starch gelatinization. Considering a plant-based material (e.g., whole grains) in which conversion of starch to non-starch components is undesirable, the flour mixture may be sufficient to gelatinize and cook the starch in the flour mixture, but not substantially reduce the starch. for a period of time not long enough to negate the whole grain aspect of the whole grain plant source material, e.g., at least 30 seconds or at least 1 minute, from about 30 seconds to about 1.5 minutes. A dwell time of 5 minutes, or from about 1 to about 1.5 minutes can be present in the extruder to form a dough.

Adequate water and energy (eg, heat) are required for gelatinization of starch. As an example, the gelatinization temperature range for grains (e.g., oats, barley, wheat, etc.) is 127°F to 160°F (53-71°C) or 127°F to 138°F (53-59°C). be. If the moisture content is less than about 60%, then higher temperatures may be required, as indicated by the higher temperatures used below in connection with moisture contents of about 25 to 40% by weight. In addition, in some embodiments, if the moisture content is greater than about 40 or 50% by weight, significant conversion of starch to non-starch components is undesirable, or the state of whole grains or some other health benefit Alternatively, if maintenance of nutritional claims is desired, it is worth noting that hydrolysis reactions catalyzed by enzymes that hydrolyze starch can proceed so rapidly that they must be tightly controlled.

Heat can be applied through the extruder barrel wall, such as by a jacket around the barrel, or by an electric heater embedded in the barrel, through which a hot medium such as steam, water, or oil is circulated. Extrusion typically occurs between 140°F (60°C) and 350°F (176.67°C), e.g., between 175°F (79.44°C) and 340°F (171.11°C). , about 180°F (82.22°C) to 300°F (148.89°C), or about 270°F (132.22°C) to about 310°F (154.44°C), or about 290°F (143.33° C.) barrel temperature. In some embodiments, extrusion is performed at temperatures between 140°F (60°C) and 300°F (148.89°C), or between 140°F (60°C) and 250°F (121.11°C). at a barrel temperature between For example, in one embodiment, the wall temperature of the extruder barrel at the end of the extruder is from about 280°F (137.78°C) to 300°F (148.89°C), or about 290°F. (143.33° C.), which can be useful to ensure that hydrolytic catalytic enzymes are inactivated. Nonetheless, after reading this disclosure, those skilled in the art will appreciate that enzymes (e.g., amylases or cellulases) can be inactivated at different temperatures depending on which type of amylase or cellulase is used. Will. Additionally, in some embodiments, the dough (eg, in an extruder) is provided at a temperature between approximately 212°F (100°C) and 260°F (126.67°C).

Dissipation of mechanical energy within the extruder also creates heat within the material due to friction as the material moves within the extruder. Its mechanical energy is equal to the viscosity multiplied by the square of the Newtonian fluid shear rate. Shear is controlled by the extruder screw design and screw speed. Viscosity is a function of starch structure, temperature, moisture content, fat content and shear. The dough temperature rises in the extruder from about 212°F (100°C) to 350°F (176.67°C) or from about 212°F (100°C) to 300°F (148.89°C). However, in some embodiments, the dough temperature is between approximately 212°F (100°C) and 260°F (126.67°C).

Extrusion conditions are selected to adequately heat the extrudate to the desired temperature at the desired moisture content. If the combination of time and temperature of the extrudate exceeds the optimum combination of time and temperature, an overcooked flavor (eg, a cooked grain flavor) can result. For some embodiments, the moisture content of the extrudate is such that the wall temperature after the final barrel section is from about 280°F (137.78°C) to about 330°F (165.56°C) or about 280°F ( 137.78°C) to about 305°F (151.67°C), about 28% to about 33%. Inadequate addition of water can dextrinize the starch in the extrudate. For example, in one embodiment, low shear is applied to the mixture in the extruder. In some embodiments (eg, when the enzyme has pretreated the starch), high shear is not required. Additionally, in some embodiments, high shear makes it difficult to control the degree of hydrolysis. High shear can cause the temperature of the dough to rise excessively, which can overcook the dough and produce overcooked flavors. As another example, high shear can dextrinize starch, which can be undesirable in some embodiments. Note that barrel temperature and dough temperature can vary.

In some embodiments, the process balances restrictions on dough temperature to avoid excessive cooking flavor and maintain enzyme activity. For example, the process can be balanced such that after the desired amount of hydrolysis has occurred, the dough temperature is raised to a temperature sufficient to deactivate the enzymes. Depending on the enzyme used, temperatures sufficient to inactivate the enzyme are generally from 212°F (100°C) to about 330°F (165.56°C), or about 212°F (100°C). ) to 300°F (148.89°C), and/or at least 280°F (137.78°C). Low shear extrusion processes are characterized versus high shear extrusion processes by higher moisture and lower shear screw designs versus lower moisture and higher shear screw designs.

Any suitable extruder can be used, including suitable single screw or twin screw extruders. Typically, without limitation, the screw speed is 200-350 rpm (eg, 200-300 rpm).

The resulting product is pelletized using a molding extruder, for example about 1.5 to about 12 wt%, about 1.5 to about 10 wt%, or 6.5 to 8.5 wt%. % moisture content. The pellets can be granulated to a limited extent such that no more than 5% by weight (ie, 0 to 5% by weight) of the granulated pellets pass through the US40 screen. For example, the particle size of the resulting granulated product or powder can be about 1-500 microns, about 10-500 microns, about 1-450 microns, or about 30-420 microns. However, in some embodiments, the pellets are granulated to a limited degree such that no more than 85% by weight (ie, 0 to 85% by weight) of the particles pass through a US30 screen. Additionally, in some embodiments, the filters and/or screens pass 90 to 100% by weight of the particles through a 500, 450 or 420 micrometer filter or screen, optionally nominally 1, 10 Or it can be used as retained by a 30 micron filter or screen.

Jet milling can be used to crush pellets produced according to aspects of the present disclosure. Jet milling produces ultra-fine particles. Specifically, jet milling is the process of milling all or most (e.g., 90 to 100% by weight) grains of pelletized hydrolyzed plant-based flour (e.g., cereal, oat, barley, or wheat flour). The diameter can be reduced to about 90 microns or less, about 50 microns or less, or about 46 microns or less and greater than 0 microns. As will be appreciated by those skilled in the art, alternative milling processes can be used to reduce the particle size or finely mill the powder to 0.5-50 microns, such as 10 to 50 microns. do not have. For example, using a milling process, 90 to 100 wt. The particle size of the powder can be reduced so that it is retained by a filter or screen of .

The resulting hydrolyzed plant-based flour (e.g., oat flour) contains a May contain beta-glucan soluble fiber. Beta-glucan may be added, as approved by the FDA, in addition to the beta-glucan naturally present in the hydrolyzed plant source material (eg, oats). In certain embodiments, the hydrolyzed plant-based material (e.g., oat flour) comprises, on a dry weight basis, at least 3%, at least 4%, or from about 3% to 5%, or from about 3.7% It preferably contains about 4% beta-glucan. In certain embodiments, the liquid, semi-solid, or solid product comprising hydrolyzed plant-based flour (e.g., oat flour) contains 0.1% to about 1.5% beta-glucan or about 0 Contains .8% to 1.3% beta-glucan. Other amounts of beta-glucan are also useful. Additionally, in some embodiments, the hydrolyzed plant-based material (e.g., oat flour) comprises at least 8%, 9%, or 10% or 8% to 12% by weight of total May contain dietary fiber. Further, for example, in accordance with 21 CFR 101.81, whole grain oat flour can be produced from 100 percent dehusked, clean, cracked oats by steaming and milling, so that the final There is no significant loss of oat bran in the flour and the final flour provides at least 4% beta-glucan on a dry mass basis and the final flour provides at least 10% total dietary fiber on a dry mass basis. offer.

Hydrolyzed plant-based material produced using the methods previously described can be used to produce the fermented plant-based material described herein. For example, 12% by weight Solu-Morrison flour obtained from the method described above can be combined with 2% by weight sucrose and 86% by weight water to provide a starting oat slurry. For example, the starting oat slurry can have a viscosity of about 1500 to 2000 cP at 38°C. This starting oat slurry is pumped into a vessel equipped with a modified impeller and fermentation broth is added to give 99.98 wt% starting oat slurry (e.g. 15 L) and 0.02 wt% fermentation A fermentation slurry can be provided comprising a broth (eg, 3 mL), which can include five different lactic acid bacteria strains. An example of a fermentation broth is a lactic fermentation broth available from Chr Hansen, Hoersholm, Denmark, eg YoFlex® (eg YF-L02 DA). The fermentation slurry can then be stirred at about atmospheric pressure, at about 35 to 42° C., and at least about 150 rpm for about 10 to 21 hours. Once agitation is complete, add less than 4.5, 4.2, 4.0, 3.9 or 3.8, optionally about 2.0, 2.1, 2.0, to the fermented plant source material. A pH of up to 2, 2.3, 2.4 or 2.5 can be provided. As an example, the pH can be lowered as a result of the production of lactic acid, which can result from the reaction between water and sugars, which are added sugars, or in plant-based materials, or It may be provided by sugars derived from it. In some embodiments, the fermented plant-based material comprises from about 0.3 to about 0.4% by weight titratable acidity. In one example, the fermentation slurry can be stirred at about 40° C. for about 15 to 21 hours. For example, the fermented plant-based material can have a pH of less than 4.0. The resulting viscosity of the fermented plant-based material can be about 5000 to 7000 cP at 25°C. The fermented plant-based material can be included in beverages, food products, or spoonable products.

It is to be understood that the products or compositions described herein can take many different forms and provide corresponding advantages in the different forms. One way in which the morphology of the composition can be controlled is by varying the liquid content of the composition. For example, in some embodiments, the composition contains 0-99%, 5-95%, 10-90%, 20-80%, 30-70%, 40-60%, 0-5%, 5-10%, 10-20%, 20-30%, 30-40%, 40-50%, 50-60%, 60-70%, 70-80%, 80-90%, 90-95%, It has a liquid mass concentration equal to 95-99%, or a combination thereof. Accordingly, the composition can be provided in the form of a fluent product, liquid, beverage, semi-liquid, solid, or combinations thereof. In addition, the composition can be 0.5 to 3000, 0.5 to 2500, 0.5 to 2000, 0.5 to 1500, 0.5 to 1000, 0 0.5 to 800, 0.5 to 700, 0.5 to 600, 0.5 to 500, 0.5 to 400, 0.5 to 300, 0.5 to 250, 0.5 to 200, 0.5 to 150, 0.5 to 100, 1 to 100, 0.5 to 50, 1 to 50, 0.5 to 30, or 1 to 30 cP, which indicates that the product functions as a beverage. can be useful if the purpose is to Products (foods, beverages, semi-solid foods, semi-liquid foods, soups, texturizers/texture modifiers, dips, or combinations thereof) whose endpoints are selected from any of the endpoints of the viscosity ranges listed herein. A range of viscosities can also be provided. For example, a higher viscosity range may be desired for smoothies. On the other hand, for juices, viscosities as high as 1 cP may be desired. Thus, in some embodiments, the inventive methods and/or products disclosed herein may provide similar benefits in other ways, such as health benefits, nutrients, sensory properties, or combinations thereof. It is versatile in the sense that it offers a relatively high degree of control over product viscosity compared to wax substitutes.

Of course, the properties of the composition can also be controlled by choosing the particular type of liquid to include in the composition. Accordingly, in some embodiments, the composition comprises a liquid selected from the group consisting of water, milk, dairy milk, non-dairy milk, vegetable juice, fruit juice, and combinations thereof.

Embodiments of products or compositions as described herein can have a variety of useful functions. For example, in some embodiments, the composition is Food 0456.

In some embodiments, the composition is a prebiotic.

In some embodiments, the composition is a glycemic index reducing agent that reduces the glycemic index of a food, e.g., the glycemic index is at least 1, 2, 3, 4, 5, 6, 7, 8, It is believed to be reduced by 9, 10, 15, 20, 25 or 30%. In some embodiments, the composition reduces the glycemic index of the food to which the glycemic index-lowering agent is added by at least 5, 10, 15, 20, 25, 30, 40 or 50%, or by 10, 15, A glycemic index lowering agent that reduces by 20, 25, 30, 40, 50 or 60% or less, or a combination thereof. Additionally, in some embodiments, the present invention provides a food product comprising a composition as described herein, wherein the food product comprises the composition, except that the reference food product does not contain the composition. A food product can be provided that has a reduced glycemic index when compared to a reference food product equivalent to the food product. Optionally, the glycemic index of the food when compared to the reference food is reduced by at least 5, 10, 15, 20, 25, 30, 40 or 50% of the glycemic index of the reference food. Alternatively or additionally, the glycemic index of the food when compared to the reference food may be reduced by no more than 10, 15, 20, 25, 30, 40, 50 or 60% of the glycemic index of the reference food. It is also contemplated that the glycemic index of the food product is reduced to levels recognized in the art as moderate or low, eg, a glycemic index of 69 or less or 55 or less, respectively.

For example, starches and proteins in fermented plant-based materials can interact in the presence of organic acids produced by microorganisms such as yeast, bacteria, lactic acid-producing microorganisms, or combinations thereof. After starch-protein interaction, the resulting starch and protein are less susceptible to rapid amylase hydrolysis when compared to starch alone prior to interaction with protein. As a result, it is possible to reduce the glycemic index and glucose release rate during digestion of compositions comprising fermented plant-based materials.

In some embodiments, the composition will be able to improve an individual's immunity after ingestion.

In some embodiments, the composition provides sustained energy. For example, by slowing the rate at which glucose is released during digestion, glucose release occurs at a more consistent rate and may contribute to a more sustained sense of energy or lack of fatigue. In some embodiments of compositions such as those described herein, when a person ingests the composition, it provides the person with a sustained source of energy.

For example, in some embodiments of the composition, the available starches and proteins in the composition are freed from acids released during fermentation (e.g., lactic acid or other acids released by fermentation cultures or microorganisms). ) interacted under the influence of As an example, in some embodiments, released by the fermentation culture upon heating the fermented plant material under high temperature conditions (e.g., those used in pasteurization and/or 60-120° C.) The lactic acid produced induces interactions between available starch and proteins. The interaction of the available starch and protein results in a decrease in the rate of action of the amylase on the available starch in the composition.

For some embodiments, the kinetics of enzymatic amylase hydrolysis of starch is at least 5, 10, 15, 20, 30, 40, 50, 60, relative to the kinetics of enzymatic amylase hydrolysis of starch, It is believed to be reduced by 70, 80, 90, 95, 96, 97, 98, 98.3, 99.4, or 99.5%. For example, without intending to be bound by theory, an amylase enzyme typically performs a standard number of starch hydrolysis reactions in a reference food under a standard set of conditions (e.g., temperature, pressure, etc.) in vitro after ingestion by humans. is thought to catalyze the However, given the reference food and a food consisting of a mixture of compositions (e.g., available starches and proteins, as described herein, interacted in the presence of acids released during fermentation) , the same amylase enzyme under the same reference set of conditions in vitro in humans (except for the conditions associated with the addition of the composition to the reference food) produced a reduced number of starch hydrolysis reactions in the food. is thought to catalyze the

In some embodiments, the reduced number of starch hydrolysis reactions is at least 5, 10, 15, 20, 30, 40, 50, 60, 70, 80, 90 more than the base number of starch hydrolysis reactions. , 95, 96, 97, 98, 98.3, 99, 99.1, 99.2, 99.3, 99.4, 99.5 or 99.75% less. Thus, in some embodiments, the reaction rate for amylase enzymatic hydrolysis of starch in a food product comprising the composition is 0 less than the reaction rate for amylase enzymatic hydrolysis of starch in a reference food product not comprising the composition. .2, 0.25, 0.3, 0.4, 0.5, 0.6, 0.7, 0.8, 0.9, 1, 1.7, 2, 3, 4, 5, 10 , 20, 30, 40, 50, 60, 70, 80, 85, 90, or 95% or less (and/or more).

As will be appreciated by those of ordinary skill in the art after reading this disclosure, it may be desirable to reduce the rate of starch hydrolysis (e.g., enzyme-catalyzed starch hydrolysis), but if the rate of starch hydrolysis is too slow, It may be desirable to avoid doing so. In some embodiments, the food is simmered for a desired amount of time (e.g., 0.5 to 6, 1 to 5, 2 to 4, 3 hours, or a range whose endpoints are selected from these values, and the food is should be metabolized for breakfast, lunch, dinner, as a snack, as a supplement, depending on whether it is intended to be ingested and the expected time until the next meal. could be.

As yet another illustration, if hydrolysis of a certain number of starch molecules in a reference food takes only 1 minute, the reaction rate for amylase enzymatic hydrolysis of starch in that food composition is 0.56% of that in the reference food. (ie, about 1/180), it is believed that the hydrolysis of the same number of starch molecules in a food product containing the composition can take 3 hours (ie, 180 minutes).

In some embodiments, the composition comprises prebiotic microorganisms, compounds, or combinations thereof. In some embodiments, the composition comprises living cultures and/or microorganisms (eg, living probiotic microorganisms), probiotic compounds, or combinations thereof. For example, viable microorganisms (eg, viable probiotic microorganisms) can be any component used as fermentation agent 0117. The viable microorganism (e.g., viable probiotic microorganism) may include an additional probiotic microorganism such as Lactobacillus plantarum LP299, Lactobacillus rhamnosus LGG, Bifidobacterium animalis subsp. Lactis BB12, or combinations thereof can also include In some embodiments, the additional probiotic microorganisms can be added to the composition to support a sustained probiotic functional claim. In some embodiments, the additional probiotic microorganisms are added to the composition after the fermentation process, e.g., for the purpose of supporting a sustained probiotic functional claim (e.g., primary or proprietary purposes). can be done. Examples of prebiotic and/or probiotic compounds include prebiotic and/or probiotic forms of beta-glucan.

In some embodiments, the composition is capable of increasing the soluble fiber per serving of food, whether solid, liquid or semi-solid. For example, in some embodiments, the composition may comprise at least 0.75 g of soluble beta-glucan fiber per serving, although the amount of soluble beta-glucan fiber per serving may vary according to relevant regulatory The amount may also be sufficient to provide a heart health related functional indication according to a governing or certifying agency. In some embodiments, the composition can comprise at least about 1.0 g of soluble beta-glucan fiber per serving. As one of ordinary skill in the art would appreciate, the serving size may be on the product label of the composition, the customary serving size of the composition, or the 240 mL composition when there is no prescribed serving size. may be shown.

In some embodiments, the composition is a fiber source, a soluble fiber source, a nutrient additive, a texture modifier, a viscosity modifier, or a combination thereof.

ADDITIONAL EMBODIMENTS The following clauses are presented as further explanations of the disclosed invention.

1. a method,
hydrolyzing the plant-based material (e.g., in a hydrolysis reactor) to provide hydrolyzed plant-based material;
providing a fermentation starter material comprising the hydrolyzed plant-based material (e.g., in a fermentation starter material mixer);
fermenting the fermentation starter material (e.g., in a fermentation reactor) to provide a fermented plant-based material;
how to have

2. The method of any preceding clause, wherein said hydrolyzing step comprises hydrolyzing starch in said plant origin material.

3. The method of any preceding clause, wherein said hydrolyzing step comprises hydrolyzing fibers in said plant-based material.

4. The method of any preceding clause, wherein said hydrolyzing step comprises hydrolyzing macronutrients selected from the group consisting of starch, fiber, protein, and combinations thereof.

5. The hydrolyzing step comprises hydrolyzing only one set of at least one macronutrient selected from the group consisting of starch, fiber, protein, and combinations thereof; or catalyzing the hydrolysis with an enzyme that hydrolyzes to
method of any previous clause.

6. The method of any preceding clause, wherein said hydrolyzing step does not comprise hydrolyzing a set of at least one macronutrient selected from the group consisting of starch, fiber, protein, and combinations thereof.

7. Said plant origin material consists of cereal grains, cereal grains, legumes, legumes, pomace, vegetables, fruits, multiples thereof (e.g., multiple types of cereals, multiple types of legumes, etc.), and combinations thereof A method of any preceding clause selected from the group.

8. The method of any preceding clause, wherein said plant origin material is selected from the group consisting of cereal grains, cereal grains, legumes, legumes, pluralities thereof, and combinations thereof.

9. The method of any preceding clause, wherein said plant origin material is selected from the group consisting of pomace, vegetables, fruits, multiples thereof, and combinations thereof.

10. The method of any preceding clause, wherein said plant-based material comprises proteins, starches, fats, sugars, and beta-glucans.

11. The plant-derived material is
from about 5 to about 40% protein by weight;
from about 0 to about 75% by weight starch or from about 0 to about 40% by weight starch;
about 3 to about 30% by weight total dietary fiber;
from about 0 to about 7% by weight sugars;
from about 3 to about 15% by weight fat and from about 0 to about 20% by weight beta-glucan;
by any of the preceding clauses, including;

12. Ingredients are added to the fermented plant-based material (e.g., in an additional ingredient mixer) to produce, for example, foods (e.g., solid foods, liquid foods, semi-solid/semi-liquid foods, spoonable products, food bars, yogurt, soup, beverage, etc.),
by any of the preceding clauses, including;

13. adjusting the moisture concentration of said fermented plant origin material (e.g., in a moisture regulator, e.g., a mixer to add water or a dryer to remove water), and providing a material (e.g., the hydrated fermented plant-based material can be a food product, a powder, or a concentrate that can be later diluted to provide, e.g., a beverage);
by any of the preceding clauses, including;

14. drying the fermented plant-based material (e.g., in a dryer that removes water from the fermented plant-based material) to form a powder;
by any of the preceding clauses, including;

15. The method of any preceding clause, wherein said hydrolyzing step comprises using an enzyme to catalyze the hydrolysis of starch in the plant source material.

16. The method of any preceding clause, wherein said hydrolyzing step comprises catalyzing the hydrolysis of starch in the plant-sourced material using an alpha amylase.

17. The hydrolyzing step comprises combining an enzyme with water and a plant-based material to form a hydrolysis-initiating material, wherein the enzyme is present in the hydrolysis-initiating material to provide a hydrolyzed composition. Any prior hydrolysis of starch used to catalyze the hydrolysis of starch in the plant-based material such that, after hydrolysis of the starch, the hydrolyzed composition comprises the hydrolyzed plant-based material. Clause Method.

18. 18. The method of clause 17, wherein said hydrolysis-initiating material has a total water weight concentration equal to about 25 to about 40 weight percent.

19. 18. The method of clause 17, wherein said blending step lasts from about 1 to about 5 minutes, or from about 3 to about 5 minutes.

20. wherein said hydrolyzing step comprises heating the hydrolysis-initiating material to a temperature equal to about 48 to about 100°C, or about 60 to about 83°C to promote hydrolysis of starch in the plant-sourced material. 17 ways.

21. Over time, the hydrolyzing step reduces the average molecular weight of the starch in the plant-based material to an average molecular weight of the hydrolyzed starch that is from about 0.07 to about 75% of the average molecular weight of the starch in the plant-based material. Continuing by way of any previous clause.

22. The hydrolyzing step continues for a period of time to reduce the peak molecular weight of the starch in the plant-based material to a peak molecular weight of the hydrolyzed starch that is from about 6 to about 95% of the peak molecular weight of the starch in the plant-based material. , by way of any preceding clause.

23. The method of any preceding clause, wherein said hydrolysis step lasts from about 0.5 to about 1.5 minutes or from about 1 to about 1.5 minutes.

24. 15. The method of clause 14, wherein said method comprises inactivating said alpha amylase.

25. The hydrolysis step deactivates the enzymes to reduce the molecular weight of the starch to within specified tolerances while substantially avoiding hydrolysis of the hydrolyzed plant-based material (i.e., starch into non-starch components). 18. The method of Clause 17, comprising the step of providing a plant-based material comprising hydrolyzed starch under controlled conditions to reduce.

26. 26. The method of clause 25, wherein said inactivating step comprises heating the enzyme to a temperature sufficient to inactivate the enzyme, thereby providing a hydrolyzed plant source material.

27. 26. The method of clause 25, wherein said inactivating step comprises heating the enzyme to about 100 to about 180°C, or about 100 to about 130°C, thereby providing a hydrolyzed plant source material.

28. 27. The method of clause 26, wherein hydrolyzing the plant source material, deactivating the enzyme, or a combination thereof comprises extruding the plant source material, the enzyme, and optionally water in an extruder. .

29. 29. The method of clause 28, wherein said extruder is a twin screw extruder.

30. The extruder comprises a barrel having at least one heated barrel section, the wall of the at least one heated barrel section having a 29. The method of clause 28, having a wall temperature equal to about 150°C.

31. 29. The method of clause 28, wherein the extruder comprises a barrel having a plurality of barrel sections, each of the plurality of barrel sections having a wall temperature different from the wall temperature of other barrel sections of the plurality of barrel sections.

32. extruding the hydrolyzed composition through a die assembly of an extruder, and optionally extruding the hydrolyzed composition at a die pressure equal to about 1700 to about 11700 kPa, optionally , at a die temperature equal to about 60 to about 166, about 137 to about 166, or about 140 to about 166° C. to form a hydrolyzed extrudate. clause method.

33. 33. The method of clause 32, comprising pelletizing said hydrolyzed extrudate into pellets.

34. pulverizing the pellets to provide a powder, optionally drying the pellets to provide dried pellets, and then pulverizing the dried pellets into a powder, optionally 34. The method of clause 33, wherein the particles have a volume average diameter of 59 micrometers ±50%.

35. The hydrolyzed extrudate is
from about 5 to about 40% protein by weight;
from about 0 to about 40% by weight starch;
about 3 to about 30% by weight total dietary fiber;
from about 0 to about 7% by weight of a combination of lactic acid and sugars;
from about 3 to about 15% by weight fat and from about 0 to about 20% by weight beta-glucan;
by way of clause 32 or its subclauses, including;

36. The starch:protein mass ratio in said fermented plant-based material is
plant origin to within a tolerance of ±30, 25, 20, 15, 10, 9, 8, 7, 6, 5, 4, 3, 2 or 1% of the starch:protein mass ratio in the plant origin material the starch:protein mass ratio in the material,
Within an acceptable range of ±30, 25, 20, 15, 10, 9, 8, 7, 6, 5, 4, 3, 2 or 1% of the starch:protein mass ratio in the hydrolyzed plant source material The method of any preceding clause equal to the starch:protein mass ratio in the hydrolyzed plant source material of up to or including combinations thereof.

37. The fat:protein mass ratio in said fermented plant-based material is
Plant origin to within a tolerance of ±30, 25, 20, 15, 10, 9, 8, 7, 6, 5, 4, 3, 2 or 1% of the fat:protein mass ratio in the plant origin material fat:protein mass ratio in the material,
within a tolerance of ±30, 25, 20, 15, 10, 9, 8, 7, 6, 5, 4, 3, 2 or 1% of the fat:protein mass ratio in the hydrolyzed plant source material The method of any preceding clause equal to the fat:protein mass ratio in the hydrolyzed plant-based material up to, or a combination thereof.

38. The beta-glucan:protein mass ratio in said fermented plant-based material is
Plant origin to a tolerance of ±30, 25, 20, 15, 10, 9, 8, 7, 6, 5, 4, 3, 2 or 1% of the beta-glucan:protein mass ratio in the plant origin material beta-glucan:protein mass ratio in the material,
±30, 25, 20, 15, 10, 9, 8, 7, 6, 5, 4, 3, 2 or 1% tolerance of the beta-glucan:protein mass ratio in the hydrolyzed plant-sourced material The method of any of the preceding clauses equal to the beta-glucan:protein mass ratio in the hydrolyzed plant-based material up to, or a combination thereof.

39. The method of any preceding clause, wherein at least about 30, 50, 60, 70, 80 or 90% by weight of sucrose in said fermentation starter material is converted to lactic acid in the fermented plant material.

40. The method of any preceding clause, wherein lactic acid constitutes about 0 to 7% (and optionally at least 1, 2, 3, 4, 5 or 6%) by weight of said fermented plant-based material. .

41. The method of any preceding clause, wherein sufficient lactic acid is produced from said fermentation starter material to provide the fermented plant source material with a pH of 4.0, 3.9 or 3.8 or less.

42. The method reduces the starch in the plant origin material to 5, 4, 3, 2, 1, 0.9, 0.8, 0.7, 0.6, 0.5, 0.4, 0.3, 0. .2 Enzymes used to catalyze the hydrolysis of the plant material (e.g. , alpha amylase).

43. The hydrolyzing step comprises using at least one enzyme to catalyze the hydrolysis of at least one macronutrient in the plant origin material, the at least one macronutrient being starch, fiber, A method of any preceding clause selected from the group consisting of proteins, and combinations thereof.

44. The method of any preceding clause, wherein said hydrolyzing step comprises using at least one enzyme selected from the group consisting of alpha amylase, pectinase, cellulase, and combinations thereof.

45. The method comprises: 5, 4, 3, 2, 1, 0.9, 0.8, 0.7, 0.6, 0.5, 5, 4, 3, 2, 1, 0.9, 0.8, 0.7, 0.6, 0.5, No more than 0.4, 0.3, 0.2, 0.1% by weight or 0.0% by weight of each has been converted to components that are no longer considered as macronutrients (e.g. starch or The method of any preceding clause, comprising inactivating at least one enzyme such that the fiber is converted to sugar and therefore may no longer be considered a starch or fiber.

46. The method of any preceding clause, wherein the beta-glucan in said fermented plant-source material is structurally unchanged from the structure of beta-glucan in the plant-source material prior to hydrolyzing the plant-source material.

47. of any preceding clause, wherein the beta-glucan in the fermented plant-source material is structurally unchanged from the structure of the beta-glucan in the plant-source material prior to fermentation of the hydrolyzed plant-source material. Method.

48. wherein the mass proportion of beta-glucan in said fermented plant-source material is not reduced compared to the mass-proportion of beta-glucan in the intact plant-source material from which the hydrolyzed plant-source material is derived, and the fermentation thereof The method of any preceding clause, wherein the mass fraction of beta-glucan in the plant-sourced material is calculated excluding any material added to the plant-sourced material.

49. The step of providing the fermentation starter material comprises:
adding additional ingredients to the hydrolyzed plant-based material to provide said fermentation starter material, said additional ingredients comprising additional carbohydrates, additional proteins, additional lipids, additional vitamins, and additional minerals,
by any of the preceding clauses, including;

50. said method comprising:
adding additional plant-based material to the hydrolyzed plant-based material before the hydrolyzed plant-based material is fermented, thereby providing a fermentation starter material, wherein the additional wherein the plant origin material is selected from the group consisting of cereals, cereal grains, legumes, legumes, pomace, vegetables, fruits, multiples thereof, and combinations thereof;
by any of the preceding clauses, including;

51. The step of providing the fermentation starter material comprises:
adding additional plant-based material to the hydrolyzed plant-based material, thereby providing a fermentation starter material, wherein the additional plant-based material comprises cereals, cereal grains, legumes, legumes; , a plurality thereof, and combinations thereof,
by any of the preceding clauses, including;

52. The step of providing the fermentation starter material comprises:
adding additional plant-based material to the hydrolyzed plant-based material before the hydrolyzed plant-based material is fermented, thereby providing a fermentation starter material, wherein the additional wherein the plant origin material is selected from the group consisting of pomace, vegetables, fruits, multiples thereof, and combinations thereof;
by any of the preceding clauses, including;

53. wherein the additional plant source material is not hydrolyzed (e.g., not subjected to intentional hydrolysis, not subjected to significant hydrolysis, at least one macronutrient in the additional plant source material ( 0.1, 0.2, 0.3, 0.4, 0.5, 1, 2, 3, 4 of starch, protein, fiber (which may include cellulose and/or pectin, or combinations thereof) , or at least one macronutrient (eg, starch, protein, fiber (which may include cellulose and/or pectin), or a combination thereof) of which no more than 5% by weight is hydrolyzed has an average molecular weight of 0. 1, 0.2, 0.3, 0.4, 0.5, 1, 2, 3, 4, or 5% by weight or less, or a combination thereof), any The method of the previous clause.

54. The additional plant source material has been hydrolyzed (e.g., has been subjected to intentional hydrolysis, has been subjected to significant hydrolysis, at least one macronutrient in the additional plant source material (e.g., at least 0.1, 0.2, 0.3, 0.4, 0.5, 1, 2, 3, 4, 5, 10, 20, 30, 40, 50, 60, 70, 80 of , 90, 95, 96, 97, 98, 99 or 100% by weight hydrolyzed, the at least one macronutrient (e.g. starch) has an average molecular weight of at least 0.1, 0.2, 0 .3, 0.4, 0.5, 1, 2, 3, 4, 5, 10, 20, 30, 40, 50, 60, 70, 80, 90, 95, 96, 97, 98, 99% by mass alone, reduced by hydrolysis, or a combination thereof), the method of any of the preceding clauses.

55. said method comprising:
adding a fermentation agent to the fermentation starter material to effect fermentation of the fermentation starter material (e.g., in a fermentation slurry comprising the fermentation agent and the fermentation starter material), wherein the fermentation agent is yeast (e.g., , Saccharomyces, Candida, Kluyveromyces), bacteria (e.g., lactic acid bacteria, e.g., Lactobacillus acidophilus, Lactobacillus delbrueckii subsp. Bulgaricus, Lactobacillus paracasei, Lactobacillus plantarum, Lactobacillus San Francisco, others lactic acid bacteria, such as Lactobacillus thermophilus, Bifidobacterium, Lactococcus, Leuconostoc, Pediococcus, or combinations thereof), bacteria used in the fermentation of lactic acid bacteria, bacteria that do not selectively hydrolyze beta-glucans, and selected from the group consisting of combinations thereof,
by any of the preceding clauses, including;

56. 25-45, 25-40, 25-35 at a pressure of 100-500, or 100-400, or 100-300, or 100-200, or 100-150 kPa (for example, 101.325 kPa); , 25-30, 30-35, 35-40, 40-45, or 35-45°C; under agitation, mixing, or shaking; at a pH of 5.5-7.8 at the start of fermentation. an inoculated fermentation starter material containing 10 ⁵ to 10 ⁸ colony forming units per milliliter (CFU/ml) of the inoculated fermentation starter material (e.g., in a fermentation slurry comprising the inoculated fermentation starter material); Inoculation of fermentation starter material for serving (fermentation continues for 1-36, 1-30, 1-25, 1-20, 1-15, 1-10, 1-5 hours or more than 36 hours) The method of any preceding clause, conducted under fermentation conditions selected from the group consisting of:

57. adding at least one ingredient to the fermented plant-based material,
adding an additional liquid to the fermented plant-based material, the additional liquid being water, dairy liquid, milk, dairy milk, non-dairy milk, fruit-derived liquid material, vegetable-derived liquid material, vegetable juice; , juice, liquefied or pureed fruit, liquefied or pureed vegetable, and combinations thereof;
by any of the preceding clauses, including;

58. The method of any preceding clause, wherein the plant-based material comprises or is in the form of extruded pellets or flour (eg, ground from extruded pellets).

59. The method of any preceding clause, wherein water is added to the plant-based material prior to hydrolyzing the plant-based material.

60. The fermentation starter material is
about 5 to about 25%, 7 to 15%, or about 10 to about 14% by weight plant-based material;
about 0.5 to about 5 wt% or about 1 to about 3 wt% sucrose, and about 76 to about 96 wt% added water;
by any of the preceding clauses, including;

61. The method of any preceding clause, wherein said fermentation is carried out in a fermentation vessel.

62. A fermentation slurry comprises the fermentation starter material and a fermenting agent (e.g., culture, yeast, bacteria, or any combination thereof), wherein the fermentation slurry is fermented during the fermentation process to provide fermented plant-based material. by way of any preceding clause.

63. mixing the fermentation starter material and fermentation culture in a mass ratio of from about 5500:1 to about 4400:1, or optionally about 5000:1 to provide a fermentation slurry, said fermentation slurry is fermented to provide fermented plant-based material.

64. The fermentation slurry comprises from about 0.018 to about 0.022%, or optionally about 0.020%, by weight fermentation broth, optionally the fermentation slurry comprises about 99.982% by weight % to about 99.978% by weight, or optionally about 99.980% by weight of the fermentation starter material, and the fermentation culture comprises a lactic acid bacteria culture.

65. Said fermentation step comprises agitating the fermentation slurry within the fermentation vessel, optionally wherein the agitating step comprises at least one by rotating a shaft having one projection, by rotating a shaft having at least one paddle, by rotating an auger, by rotating an impeller, or a combination thereof, optionally Optionally, the stirring step continues for about 10 to about 21 hours or about 15 to about 21 hours, optionally the stirring step is conducted at about 35 to about 42°C or about 40°C, The method of clause 33B, wherein optionally the stirring step is conducted at about atmospheric pressure.

66. Any preceding wherein the fermented plant-based material has a pH of about 4.5, 4.2, 4.0, 3.9 or 3.8 or less, and optionally 2.0 or more. Clause Method.

67. The fermentation step is
adding yeast to the fermentation starter material (thereby providing a fermentation slurry comprising the fermentation starter material and yeast) in a yeast fermentation step to provide a fermented plant-based material having a yeast fermentation flavor;
by any of the preceding clauses, including;

68. The fermentation step is
adding bacteria to the fermentation starter material (thereby providing a fermentation slurry comprising fermentation starter material and bacteria) in a bacterial fermentation step to provide a fermented plant-based material having a bacterial fermentation flavor;
by any of the preceding clauses, including;

69. said fermentation step comprises a yeast fermentation step followed by a bacterial fermentation step; or said fermentation step comprises at least 10%, 25%, 50%, 75%, 90% of a yeast fermentation step and/or a bacterial fermentation step; comprising a yeast fermentation step and a bacterial fermentation step that occur simultaneously for 95% or all of the time; or the fermentation step is initiated before the bacterial fermentation step; method of any of the preceding clauses, including a yeast fermentation step, which is carried out more or less simultaneously).

70. The step of adding at least one ingredient to the fermented plant-based material comprises sweeteners, sugar, sucrose, natural sweeteners, low calorie sweeteners, no calorie sweeteners, flavors (e.g. vanilla), proteins (e.g. , vegetable protein or dairy protein), and combinations thereof.

71. said method comprising:
heat-treating (e.g., pasteurizing) the fermented plant-based material or food product, e.g., using a heat-treating apparatus, to provide a heat-treated product (e.g., a shelf-stable product at ambient temperature);
by any of the preceding clauses, including;

72. The method includes packaging and/or refrigerating the fermented plant source material, powder, or food product to provide a product comprising viable cultures and/or viable microorganisms (e.g., viable microorganisms with probiotic properties). The method of any preceding clause, including steps.

73. the method comprising dehydrating (e.g., vacuum dehydrating, heat drying, etc.) the fermented plant-based material to provide a powder, and optionally adding the powder to at least one food ingredient; (e.g., in a food ingredient mixer) to provide food (e.g., solid food, liquid food, semi-solid/semi-liquid food, spoonable products, food bars, yogurt, soups, beverages, etc.); The method of any preceding clause, wherein optionally the powder comprises viable cultures and/or viable microorganisms (eg, viable microorganisms with probiotic properties).

74. A composition formed by the method of any of the preceding clauses.

75. A composition comprising:
Fermented plant-based material (e.g., fermented hydrolyzed plant-based material provided by fermenting hydrolyzed plant-based material, and/or the hydrolyzed plant-based material is referred to as plant-based material). provided by hydrolysis),
including
Optionally, the hydrolyzed plant-based material comprises at least one hydrolyzed staple selected from the group consisting of hydrolyzed starch, hydrolyzed fiber, hydrolyzed protein, and combinations thereof. contains nutrients,
Optionally, the composition, wherein the botanical source material is selected from the group consisting of cereal grains, grains, legumes, legumes, pomace, vegetables, fruits, multiples thereof, and combinations thereof.

76. A composition comprising:
fermented plant-based material,
including
The fermented plant-based material comprises a fermentation product produced by fermenting a fermentation starter material (e.g., in a fermentation slurry comprising the fermentation starter material), wherein the fermentation starter material is hydrolyzed plant-based A composition, including materials.

77. Any preceding wherein the fermented plant-based material has a pH of 4.5 or less, optionally 4.0, 3.9 or 3.8 or less, and optionally 2.0 or more. The composition of the method of the clause.

78. wherein said hydrolyzed plant source material is no more than 2500 or 2000 cP and optionally at least 1, 5, 10, 15, 20, 25, 30, 40, 50, 60, 70, 80, 90, 100, The composition of any preceding clause having a Rapid Visco Analyzer (“RVA”) peak viscosity of 200, 300, 400, 500, 600, 700, 800, 900, 1000 or 1500 cP.

79. The composition of any preceding clause, wherein said fermented plant source material has a viscosity at 25° C. of 7500 or 7000 cP or less, and optionally at least 2000, 2500, 4500 or 5000 cP.

80. wherein the fermented plant-based material has a total water mass concentration equal to about 70 to 95 wt%, about 70 to 90 wt%, about 80 to 90 wt%, or about 83.5 to 86.5 wt%, any composition of any preceding clause.

81. The composition of any preceding clause, wherein said fermented plant-based material has a titratable acidity of about 0.3 to about 0.4% by weight.

82. optionally, said hydrolyzed plant-based material comprises a hydrolyzate produced by hydrolyzing a plant-based material;
Optionally, the hydrolyzed plant source material comprises a hydrolyzate produced by hydrolyzing at least one macronutrient in the plant source material, the at least one macronutrient comprising: selected from the group consisting of starches, fibers, proteins, and combinations thereof;
Optionally, the hydrolyzate comprises at least one macronutrient selected from the group consisting of hydrolyzed starch, hydrolyzed fiber, hydrolyzed protein, and combinations thereof. composition of the clauses.

83. The composition of any preceding clause, wherein said plant origin material is selected from the group consisting of cereal grains, cereal grains, legumes, legumes, pomace, vegetables, fruits, multiples thereof, and combinations thereof.

84. the hydrolyzed plant-based material has undergone intentional hydrolysis;
the hydrolyzed plant material has been subjected to significant hydrolysis,
at least 0.1, 0.2, 0.3, 0.4, 0.5, 1, 2, 3 of each of at least one macronutrient (e.g., starch) in the hydrolyzed plant-based material , 4, 5, 10, 20, 30, 40, 50, 60, 70, 80, 90, 95, 96, 97, 98, 99 or 100% by weight hydrolyzed,
each of the at least one macronutrient (e.g., starch) in the hydrolyzed plant-based material has an average molecular weight of at least 0.1, 0.2, 0.3, 0.4, 0.5, 1 , reduced by hydrolysis by 2, 3, 4, 5, 10, 20, 30, 40, 50, 60, 70, 80, 90, 95, 96, 97, 98, 99% by weight, or is a combination
composition of any of the preceding clauses.

85. The fermentation starter material (e.g., hydrolyzed plant-based material) is
additional plant-based material selected from the group consisting of cereal grains, grains, legumes, legumes, pomace, vegetables, fruits, multiples thereof, and combinations thereof;
the composition of any of the preceding clauses, including

86. The fermentation starter material is
additional plant-based material selected from the group consisting of cereal grains, cereal grains, legumes, legumes, pluralities thereof, and combinations thereof;
the composition of any of the preceding clauses, including

87. The fermentation starter material is
additional plant source material selected from the group consisting of pomace, vegetables, fruits, multiples thereof, and combinations thereof;
the composition of any of the preceding clauses, including

88. The additional plant origin material has not been hydrolyzed, e.g. has not been subjected to intentional hydrolysis, has not been subjected to a hydrolysis process, has not been subjected to significant hydrolysis, 0.1, 0.2, 0.3, 0.4, 0.5, 1, 2, 3, 4, or 5% or less by weight of each of at least one macronutrient (e.g., starch) in the material the average molecular weight of each of the at least one macronutrient (e.g., starch) that is only hydrolyzed is 0.1, 0.2, 0.3, 0.4, 0.5, 1, 2, The composition of any preceding clause that is depleted due to hydrolysis by no more than 3, 4, or 5% by weight, or a combination thereof.

89. Said additional plant origin material has been hydrolyzed, e.g. has been subjected to intentional hydrolysis, has been subjected to a hydrolysis process, has been subjected to significant hydrolysis, said additional plant origin at least 0.1, 0.2, 0.3, 0.4, 0.5, 1, 2, 3, 4, 5, 10 of each of at least one macronutrient (e.g., starch) in the material; each of the at least one macronutrient (e.g. starch) that is 20, 30, 40, 50, 60, 70, 80, 90, 95, 96, 97, 98, 99 or 100% by weight hydrolyzed has an average molecular weight of at least 0.1, 0.2, 0.3, 0.4, 0.5, 1, 2, 3, 4, 5, 10, 20, 30, 40, 50, 60, 70, The composition of any preceding clause which is hydrolytically reduced by 80, 90, 95, 96, 97, 98, 99% by weight, or a combination thereof.

90. The composition of any preceding clause, wherein said composition comprises at least one enzyme (eg, an inactivated enzyme) selected from the group consisting of alpha amylase, pectinase, cellulase, and combinations thereof.

91. The fermentation starter material comprises at least one inactivated enzyme selected from the group consisting of inactivated alpha amylase, inactivated pectinase, inactivated cellulase, and combinations thereof. , the composition of any of the preceding clauses.

92. Any preceding wherein the composition comprises fermentation-derived molecules optionally selected from the group consisting of organic acids (e.g., lactic acid), esters, alcohols, aldehydes, ketones, antimicrobial molecules, and exopolysaccharides. composition of the clauses.

93. The composition of any preceding clause, wherein said plant-based material is a cereal grain.

94. The composition of any preceding clause, wherein said plant source material and/or said hydrolyzed plant source material is whole grain.

95. of any preceding clause, wherein the hydrolyzing step comprises using beta-amylase and alpha-amylase to provide hydrolyzed plant-based material, wherein the hydrolyzed plant-based material is not whole grain. Composition.

96. wherein said hydrolyzed plant origin material is derived from whole grains and the average molecular weight of the hydrolyzed starch is at least 30%, 40% relative to the average molecular weight of the starch in the whole grains, A composition of any preceding clause that is reduced by 50%, 60% or 65%.

97. said hydrolyzed plant origin material is derived from intact kernels; said intact kernels comprise major anatomical components; said major anatomical components are , including starch endosperm, germ and bran; its main anatomical components are present in the intact kernels in the relative component proportions of the first group; the relative composition of the first group The partial ratios were: (i) mass of starch endosperm divided by mass of germ, (ii) mass of starch endosperm divided by mass of bran, (iii) mass of bran divided by mass of germ, (iv) including the mass of any one major anatomic component divided by the mass of any other major anatomic component, or (v) any combination thereof; is present in the hydrolyzed plant origin material in a second group of relative proportions; each proportion in the second group of relative proportions in the hydrolyzed plant origin material is ± 5, 4, 3, 2, 1, 0.9, 0.8, 0.7, 0.6, 0.5, 0.4, 0.0. 3, 0.2, 0.1 or 0.0% equal to the corresponding proportion of the relative component proportions of the first group in the kernels intact.

98. The hydrolyzed plant source material comprises major anatomical components including starch endosperm, germ and bran; the major anatomical components are derived from the hydrolyzed plant source material. the same, about the same, or ±5, 4, 3, 2, 1, 0.9, 0.8, 0.7, 0 . The composition of any preceding clause present at 6, 0.5, 0.4, 0.3, 0.2, 0.1 or 0.0%.

99. The hydrolyzed plant material is derived from whole grains; the whole grains contain macronutrients; the macronutrients are starch, fat, protein, dietary fiber, beta-glucan. , and sugars; the macronutrients are present in the intact berries in the first group relative nutrient proportions; the first group relative nutrient proportions are divided by (i) the mass of fat; (ii) the mass of starch divided by the mass of protein; (iii) the mass of starch divided by the mass of dietary fiber; (iv) the mass of starch divided by the mass of beta-glucans; (vi) the mass of any one macronutrient divided by the mass of another macronutrient, and (vii) combinations thereof; is present in the hydrolyzed plant origin material in the second group of relative nutrient proportions; each ratio in the second group of relative nutrient proportions in the hydrolyzed plant origin material ±5,4,3,2,1,0.9,0.8,0.7,0.6,0.5,0.4,0.3,0. 2, 0.1 or 0.0% of the composition of any preceding clause equal to the corresponding proportion of the relative nutrient proportions of the first group in the kernels as whole.

100. the hydrolyzed plant-based material comprises macronutrients including starch, fat, protein, dietary fiber, beta-glucans, and sugars; the macronutrients remain intact from which the hydrolyzed plant-based material is derived; same, about the same, or ±5, 4, 3, 2, 1, 0.9, 0.8, 0.7, 0.6, 0 The composition of any preceding clause present at .5, 0.4, 0.3, 0.2, 0.1 or 0.0%.

101. The composition of any preceding clause, wherein said composition and/or said hydrolyzed plant-based material comprises 1 to 20, 1 to 15, 3 to 5, or 3.7 to 4% by weight beta-glucan. thing.

102. the hydrolyzed plant source material is derived from intact grains; the grains contain beta-glucan; the beta-glucan in the fermented plant source material is the beta-glucan in the intact grain A composition of any preceding clause that is structurally unchanged relative to the glucan.

103. The composition of any preceding clause, wherein said plant-based material is oats.

104. The composition of any preceding clause, wherein said plant-based material is flour.

105. The plant origin material is a highly dispersible powder (for example, in a mixture of the powder and water at 25° C., highly dispersible in water such that there are no clumps of powder after stirring the mixture for 5 seconds). there), a composition of any of the preceding clauses.

106. The composition serves one serving (e.g., serving size as indicated on the product label of the composition, the customary serving size, or a 240 mL composition in the absence of a prescribed serving size) The composition of any preceding clause comprising at least about 0.75 g or at least about 1.0 g of soluble beta-glucan fiber per serving.

107. Any preceding clause, wherein at least 50, 60, 70, 80, 90, 95, 96, 97, 98, 99 or 100% by weight of the starch in said hydrolyzed plant source material is hydrolyzed starch. composition.

108. The composition of any preceding clause, wherein the average molecular weight of hydrolyzed starch in said hydrolyzed plant-based material is from 1.7 to 2.0×10 ⁶ Daltons.

109. 5, 4, 3, 2, 1, 0.9, 0.8, 0.7, 0.6, 0.5, 0.4, 0.3, of the starch in the hydrolyzed plant material; The composition of any preceding clause wherein no more than 0.2, 0.1% or 0.0% by weight is converted to sugars.

110. said hydrolyzed plant origin material is derived from intact plant origin material; said intact plant origin material comprises macronutrients; said macronutrients are starch, fat, protein, dietary fiber, beta-glucans, and sugars; the macronutrients of which are present in the intact plant-based material in a first group of relative nutrient proportions; (ii) the mass of starch divided by the mass of protein; (iii) the mass of starch divided by the mass of dietary fiber; (iv) the mass of starch divided by the mass of beta-glucan; v) the mass of starch divided by the mass of sugars, (vi) the mass of any one macronutrient divided by the mass of another macronutrient, and (vii) combinations thereof; The macronutrient is present in the hydrolyzed plant origin material in a second group of relative nutrient proportions; each proportion in the second group of relative nutrient proportions in the hydrolyzed plant origin material ± 5, 4, 3, 2, 1, 0.9, 0.8, 0.7, 0.6, 0.5, 0.4, 0.3 of the corresponding proportion of the relative proportions of the group, 0.2, 0.1 or 0.0% equal to the corresponding proportion of the relative mass proportion of the first group in the intact plant origin material.

111. the hydrolyzed plant-based material comprises macronutrients including starch, fat, protein, dietary fiber, beta-glucans, and sugars; the macronutrients remain intact from which the hydrolyzed plant-based material is derived; about the same, the same, or ±5, 4, 3, 2, 1, 0.9, 0.8, 0 as present in the plant-sourced material (e.g., kernels) of The composition of any preceding clause present at 7, 0.6, 0.5, 0.4, 0.3, 0.2, 0.1 or 0.0%.

112. The composition of any preceding clause, wherein said composition is a beverage.

113. 1-100%, 5-95%, 10-90%, 20-80%, 30-70%, 40-60%, 1-5%, 5-10%, 10-20%, equal to 20-30%, 30-40%, 40-50%, 50-60%, 60-70%, 70-80%, 80-90%, 90-95%, 95-100%, or combinations thereof , the composition of any preceding clause comprising a mass concentration of fermented plant-based material.

114. 1-100%, 5-95%, 10-90%, 20-80%, 30-70%, 40-60%, 1-5%, 5-10%, 10-20%, equal to 20-30%, 30-40%, 40-50%, 50-60%, 60-70%, 70-80%, 80-90%, 90-95%, 95-100%, or combinations thereof , the composition of any of the preceding clauses, comprising a mass concentration of hydrolyzed plant-sourced material (eg, grains, cereal grains, legumes or whole legumes, legumes or whole legumes).

115. The composition is a food (e.g., liquid food, liquid, beverage, semi-liquid, or combination thereof) and has a temperature of 0.5 to 800, 0.5 to 700, 0.5 to 600, 0 0.5 to 500, 0.5 to 400, 0.5 to 300, 0.5 to 250, 0.5 to 200, 0.5 to 150, 0.5 to 100, 1 to 100, 0.5 to 50 , 1 to 50, 0.5 to 30, or 1 to 30 cP.

116. 0-99%, 5-95%, 10-90%, 20-80%, 30-70%, 40-60%, 0-5%, 5-10%, 10-20%, equal to 20-30%, 30-40%, 40-50%, 50-60%, 60-70%, 70-80%, 80-90%, 90-95%, 95-99%, or combinations thereof The composition of any preceding clause having a liquid mass concentration.

117. The composition of any preceding clause, wherein said composition comprises a liquid selected from the group consisting of water, milk, dairy milk, non-dairy milk, vegetable juice, fruit juice, and combinations thereof.

118. Any preceding clause, wherein said composition comprises additional plant-based material selected from the group consisting of grains, grains, legumes, legumes, pomace, vegetables, fruits, multiples thereof, and combinations thereof. composition.

119. The composition of any preceding clause, wherein said composition comprises additional ingredients selected from the group consisting of additional carbohydrates, additional proteins, additional lipids, additional vitamins, additional minerals, and combinations thereof. .

120. The composition of any preceding clause, wherein said composition is a prebiotic.

121. The composition is a glycemic index-lowering agent and reduces the glycemic index of the food to which the glycemic index-lowering agent is added by at least 5, 10, 15, 20, 25, 30, 40 or 50%, or 10, 15 , 20, 25, 30, 40, 50 or 60% or less, or a combination thereof; wherein the sub-composition has a glycemic index of at least 5, 10, 15, 20, 25, 30, 40 or 50% of the glycemic index of the base food, or 10, 15 of the glycemic index of the base food; a glycemic index-lowering agent such that it reduces by no more than 20, 25, 30, 40, 50 or 60%, or a combination thereof;
composition of any of the preceding clauses.

122. Optionally, the composition can improve immunity, and optionally the composition has an immunostimulatory effect (e.g., on humans, e.g., in the human gastrointestinal ecosystem, fermentation The composition of any preceding clause may have a metabolite of the lactic acid culture produced therein and/or due to the influence of the lactic acid culture), or a combination thereof.

123. Ingestion of the composition by humans provides a sustained source of energy for humans and the available starches and proteins in the composition interact under the influence of acids released during fermentation (e.g. lactic acid). to reduce the kinetics of amylase enzymatic hydrolysis of that starch.

124. The composition contains, for example, ingredients used as fermentation agents, additional probiotic microorganisms (e.g. Lactobacillus plantarum LP299, Lactobacillus rhamnosus LGG, Bifidobacterium animalis subsp. Lactis BB12, persistent viable microorganisms (e.g., viable microorganisms with probiotic properties) selected from the group consisting of: probiotic microorganisms added to support a probiotic claim, or combinations thereof), and combinations thereof; composition of any of the preceding clauses.

125. The composition of any preceding clause, wherein said composition is a fiber source (eg, a soluble fiber source).

126. The composition of any preceding clause, wherein said composition is a nutrient additive.

127. The composition of any preceding clause, wherein said composition is a texture modifier.

128. The composition of any preceding clause, wherein said composition is a viscosity modifier.

129. The composition comprises yeast (e.g., Saccharomyces, Candida, Kluyveromyces), bacteria (e.g., lactic acid bacteria, e.g., Lactobacillus acidophilus, Lactobacillus delbrueckii subsp. Bulgaricus, Lactobacillus paracasei, Plantarum) , Lactobacillus san Francisco, other lactic acid bacteria such as Thermophilus, Bifidobacterium, Lactococcus, Leuconostoc, Pediococcus, or combinations thereof), bacteria used in the fermentation of lactic acid bacteria, beta Bacteria that do not express glucanase activity, the level of beta-glucan in the composition after fermentation is at least 30, 40, 50, 60, 70 of the beta-glucan present in the fermentation starter material fermented to provide the composition , 80, 90, 95, 96, 97, 98, or 99% by weight (and/or less), and combinations thereof. The composition of any preceding clause comprising a live, dead, active, or inactive leavening agent selected from the group consisting of:

130. A composition of any of the preceding clauses formed by the method of any of the preceding clauses.

131. A method or composition formed by combining one or more elements selected from any of the preceding clauses or combinations of clauses.

132. A food comprising the composition of any preceding clause, wherein the food has a reduced glycemic index when compared to a reference food, wherein the reference food does not contain the composition and optionally the glycemic index of the food when compared to the reference food is at least 5, 10, 15, 20, 25, 30, 40 of the glycemic index of the reference food OR 50% reduction, or 10, 15, 20, 25, 30, 40, 50 or 60% or less of the glycemic index of the reference food, or a combination thereof.

133. Optionally, ingestion of said food by a person provides that person with a more sustained source of energy relative to a reference food, said reference food except that said food does not contain said composition. , equivalent to the food, the starches and proteins available in its composition interact under the influence of acids (e.g., lactic acid) released during fermentation to facilitate amylase enzymatic hydrolysis of the starch. decrease the reaction rate,
Optionally, the rate of amylase enzymatic hydrolysis of starch (e.g., available starch) in said food is compared to the rate of amylase enzymatic hydrolysis of starch (e.g., available starch) in a reference food without the composition. Decomposition kinetics 0.2, 0.25, 0.3, 0.4, 0.5, 0.6, 0.7, 0.8, 0.9, 1, 1.7, 2, 3 , 4, 5, 10, 20, 30, 40, 50, 60, 70, 80, 85, 90, or 95% or less, the food being formed by combining the reference food and the composition, and The kinetics of amylase enzymatic hydrolysis of starch in the reference food were performed under a set of reference conditions (e.g., in vitro, in humans, body temperature/defined temperature, body pressure/defined pressure, or combinations thereof) and The kinetics of amylase enzymatic hydrolysis of starch in food under a set of reference conditions,
Optionally, the rate of amylase enzymatic hydrolysis of starch (e.g., available starch) in said food is compared to the rate of amylase enzymatic hydrolysis of starch (e.g., available starch) in a reference food without the composition. Decomposition kinetics 0.2, 0.25, 0.3, 0.4, 0.5, 0.6, 0.7, 0.8, 0.9, 1, 1.7, 2, 3 , 4, 5, 10, 20, 30, 40, 50, 60, 70, 80, 85, 90, or 95% or more, the food being formed by combining the reference food and the composition, The kinetics of amylase enzymatic hydrolysis of starch in the reference food were performed under a set of reference conditions (e.g., in vitro, in humans, body temperature/defined temperature, body pressure/defined pressure, or combinations thereof) and A food product, wherein the kinetics of enzymatic amylase hydrolysis of starch in the food product are performed under a set of reference conditions thereof, or a combination thereof.

While embodiments of the invention have been described in terms of several elements, the elements described in the embodiments described herein are exemplary and routinely modified to form new embodiments. , may be omitted, substituted, added, combined or rearranged. Those of ordinary skill in the art will recognize upon reading this specification that such additional embodiments are effectively disclosed herein. For example, if this disclosure describes a feature, structure, size, shape, arrangement, or composition of an element, or a process for making or using an element or combination of elements, the feature, structure, size, shape, The arrangement, or composition, can be incorporated into a process for making or using another element or combination of elements or other elements or combinations of elements described herein to provide additional embodiments. Further, it is to be understood that the method steps described herein are exemplary, and upon reading this disclosure, one of ordinary skill in the art will be able to combine one or more of the method steps described herein. , may be omitted, ordered, or replaced.

In addition, where an embodiment is described herein as including some element or group of elements, additional embodiments may consist of or consist essentially of that element or group of elements. obtain. Also, although the open-ended term "comprising" is generally used herein, additional embodiments can be formed by alternative use of the terms "consisting essentially of" or "consisting of" .

Also, where ranges are given in certain embodiments for particular variables, subranges or individual values within those ranges can be used to form additional embodiments. Further, where a value, values, range, or ranges are given in one or more embodiments for a particular variable, its endpoints may be any expressly recited value, expressly recited Additional embodiments can be created by forming new ranges selected from any value between the recited values and any value within the recited range. For example, if an application is to disclose one embodiment in which the variable equals 1 and a second embodiment in which the variable equals 3 to 5, then the variable equals 1.31 to 4.23. An equivalent third embodiment can be produced. Similarly, a fourth embodiment can be created in which the variables are equal to 1-5. Although all ranges may or may not have the same or similar function, ranges modified as described herein are contemplated and when compared to explicitly recited values and ranges: It may also be an invention for the same, similar or different reasons.

As used herein, examples of "substantially" include "more than otherwise", "almost", and "at least 30, 40, 50, 60, 70" with respect to the features mentioned. , 80, 90, 95, 96, 97, 98 or 99%”.

As used herein, examples of "about" and "approximately" include a specified value or characteristic plus or minus 30, 20, 10, 5, 4, 3, 2, or Contains 1%.

Although the present invention has been particularly shown and described with reference to preferred embodiments, various changes in form and detail may be made therein without departing from the spirit and scope of the invention. will be understood by those skilled in the art. The inventors expect skilled artisans to employ such modifications as appropriate, and the inventors do not intend the invention to be practiced otherwise than as specifically described herein. intended. Accordingly, this invention includes all modifications and equivalents of the subject matter recited in the claims appended hereto as permitted by applicable law. Moreover, any combination of the elements described herein in all possible variations thereof is encompassed by the invention unless otherwise indicated herein or otherwise clearly contradicted by context.

0102 plant origin material 0103 enzyme 0105 hydrolysis starting material 0106 hydrolyzed plant origin material 0107 hydrolyzed composition 0140 optional water 0106 hydrolyzed plant origin material 0112 fermentation starter material 0117 fermentation agent 0224 at least one Ingredients of 0238 heat treated product 0344 moisture adjusted fermented plant source material 0450 powder 0454 at least one food ingredient 0456 food 0610 pellet 0614 dried pellet 0618 flour 0700 extruder 0702 barrel 0704 heated barrel section 0706 inlet 0708 die assembly

Claims (18)

A method of manufacturing a food product, comprising:
converting a plant source material selected from cereal grains comprising beta-glucan into components wherein no more than 5% by weight of at least one macronutrient in said plant source material is no longer considered as at least one respective macronutrient and enzymatically hydrolyzing under conditions in which the beta-glucan is not structurally altered from the beta-glucan in the plant-derived material to provide a hydrolyzed plant-derived material;
providing a fermentation starter material comprising said hydrolyzed plant-based material;
adding to the fermentation starter material a fermenting agent comprising bacteria used for lactic acid fermentation; and fermenting the fermentation starter material to provide a fermented plant-based material comprising fermentation metabolites, said fermenting step comprising a bacterial fermentation step, said fermentation metabolite comprising lactic acid, and said fermented plant-based material having a pH of 4.5 or less;
A method comprising : The hydrolysis step is
(a) hydrolyzing starch in the plant-based material, or (b) hydrolyzing fibers in the plant-based material, or (c) hydrolyzing proteins in the plant-based material. or (d) catalyzing the hydrolysis with an enzyme that selectively hydrolyzes starch, or (e) using an enzyme to catalyze the hydrolysis of starch in said plant origin material, or (f) using alpha amylase and cellulase, or (g) using pectinase,
2. The method of claim 1, comprising: The plant-derived material is
2. The method of claim 1, wherein ( a ) is oats, or ( b ) contains protein, starch, fat, sugars, and beta-glucan. (a) adding ingredients to said fermented plant-based material to form a food product; or (b) adjusting the water concentration of said fermented plant-based material to concentrate that can be subsequently diluted to provide a beverage. (c) drying the fermented plant material to form a powder;
2. The method of claim 1, comprising: 2. The method of claim 1, wherein said hydrolyzing step comprises catalyzing the hydrolysis of starch in said plant source material using an alpha amylase. 6. The method of claim 5, wherein said method comprises inactivating said alpha amylase. said enzymatic hydrolysis step comprising combining an enzyme with water and said plant-based material to form a hydrolysis starting material;
The enzyme comprises, after hydrolysis of starch in the hydrolysis starting material to provide a hydrolyzed composition, such that the hydrolyzed composition comprises the hydrolyzed plant-based material. 2. The method of claim 1, wherein the method is used to catalyze the hydrolysis of starch in plant material. (a) the hydrolysis starting material has a total water mass concentration equal to 25 to 40 wt%, or (b) the mixing step lasts 1 to 5 minutes, or (c) the hydrolysis. (d) the method comprises heating the hydrolysis-initiating material to a temperature equal to 48 to 100° C. to promote hydrolysis of starch in the plant-based material; or inactivating the enzymes such that no more than 5% by weight of the starch in the hydrolyzed plant-based material is converted to sugars in the hydrolyzed plant-based material;
8. The method of claim 7. The hydrolyzing step continues for a period of time to reduce the peak molecular weight of the starch in the plant-based material to a hydrolyzed starch peak molecular weight that is between 6 and 95% of the peak molecular weight of the starch in the plant-based material. or the hydrolysis step lasts for 0.5 to 1.5 minutes or 1 to 1.5 minutes;
The method of claim 1. 8. The method of claim 7, comprising extruding the hydrolyzed composition through a die assembly of an extruder to form a hydrolyzed extrudate. (a) pelletizing the hydrolyzed extrudate into pellets, or (b) pelletizing the hydrolyzed extrudate into pellets and grinding the pellets to provide a flour. 11. The method of claim 10 , comprising the step of: (a) the starch:protein mass ratio in said fermented plant-based material to within a tolerance of ±30% of the starch:protein mass ratio in said plant-based material; or (b) lactic acid constitutes 1 to 7% by weight of said fermented plant-based material, or (c) sufficient lactic acid is produced from said fermentation starter material to allow The source material is provided with a pH of 4.0, 3.9 or 3.8 or less, or ( d ) the structure of beta-glucan in said fermented plant source material causes said hydrolyzed plant source material to ferment. or ( e ) the mass proportion of beta-glucan in said fermented plant-source material is completely derived from said hydrolyzed plant-source material. The mass proportion of beta-glucan in the fermented plant-derived material is not reduced compared to the mass proportion of beta-glucan in the intact plant-derived material, excluding any material added to said plant-derived material. calculated as
The method of claim 1. (a) providing the fermentation starter material comprises:
adding additional ingredients to said hydrolyzed plant-based material to provide said fermentation starter material, said additional ingredients comprising additional carbohydrates, additional proteins, additional lipids, additional vitamins, , and additional minerals,
or (b) providing the fermentation starter material comprises
adding additional plant-based material to said hydrolyzed plant-based material, thereby providing said fermentation starter material, said additional plant-based material comprising cereals, cereal grains, legumes, or legumes,
or (c) said fermentation step comprises stirring a fermentation slurry comprising said fermentation starter material and said fermentation agent, at a pressure of 100-500 kPa; at a temperature of 25-45° C.; or (d) the fermentation step is performed at a starting pH of 8 and lasting from 1 to 36 hours, or (d) from 100 to at a pressure of 500 kPa; at a temperature of 25-45° C.; agitating the fermentation slurry, the agitation being performed by rotating an impeller at 100 to 400 rpm in the fermentation slurry, the agitation continuing for 10 to 21 hours, The agitation step is performed at 35 to 42°C, or (e) the fermentation starter material is
5 to 25% by weight, 7 to 15% by weight, or 10 to 14% by weight of plant origin material;
0.5 to 5 wt% or 1 to 3 wt% sucrose, and 76 to 96 wt% added water,
or (f) mixing the fermentation starter material and fermentation culture in a mass ratio of 5500:1 to 4400:1 to provide a fermentation slurry, wherein the fermentation slurry is fermented to wherein said fermented plant-sourced material is provided, or (g) said fermentation step comprises a yeast fermentation step that precedes or coincides with a bacterial fermentation step, or (h). said hydrolyzed plant-based material has a Rapid Visco Analyzer (“RVA”) peak viscosity equal to 1 to 2500 cP, or (i) said fermentation agent comprises yeast;
The method of claim 1. said method comprising:
(a) adding additional plant-based material to the hydrolyzed plant-based material before the hydrolyzed plant-based material is fermented, thereby providing the fermentation starter material; or b) adding additional liquid to the fermented plant-based material, or (c) adding water to the plant-based material prior to hydrolyzing the plant-based material;
2. The method of claim 1, comprising: A composition comprising a fermented plant-based material comprising cereal grains ,
the fermented plant source material comprises a fermentation product produced by fermenting the fermentation starter material in a fermentation slurry comprising the fermentation starter material, the fermentation starter material comprising hydrolyzed plant source material;
said hydrolyzed plant source material wherein no more than 5% by weight of at least one macronutrient in the plant source material is converted to at least one respective macronutrient component that is no longer considered, and said plant source material a hydrolyzate produced by enzymatic hydrolysis under conditions that result in a plant source material comprising hydrolyzed grains in which the beta-glucan is structurally unchanged relative to that prior to hydrolysis;
A composition , wherein the fermented plant-based material has a pH of 4.5 or less. (a) said fermented plant-based material has a viscosity at 25° C. of no more than 7500 cP and at least 2000 cP, or (b) said fermented plant-based material has a total water mass concentration equal to 80 to 90% by weight. or (c) the fermented plant-based material has a titratable acidity of 0.3 to 0.4% by weight, or (d) the at least one macronutrient comprises starch, or e) said fermentation starter material is
additional plant-based materials, including pomace;
or (f) an additional plant source material wherein said fermentation starter material is selected from the group consisting of cereal grains , grains, legumes, legumes, pomace, vegetables, fruits, multiples thereof, and combinations thereof. wherein said additional plant source material is not hydrolyzed, or (g) said hydrolyzed plant source material is whole grain flour, or ( h ) said plant source material is whole grain oat flour. or ( i ) ingestion of said composition by a person provides said person with a sustained source of energy and the starches and proteins available in said composition interact under the influence of acids released during fermentation. acting to reduce the kinetics of amylase enzymatic hydrolysis of said starch in said composition;
16. The composition of claim 15. (a) the composition comprises an inactivated alpha amylase, or (b) the composition comprises a fermentation metabolite comprising lactic acid, or (c) the composition comprises 1 to 20% by weight or (d) the composition comprises at least about 0.75 g, or at least about 1.0 g of soluble beta-glucan fiber per 240 mL serving, or (e) the composition is a beverage or (f) the composition comprises a mass concentration of fermented plant-based material equal to 1-100%, or (g) the composition comprises hydrolyzed material in a mass concentration equal to 1-100% or (h) said composition has a viscosity at 25° C. equal to 0.5 to 800 cP, or (i) said composition has a liquid mass concentration equal to 40 to 60% or (j) the composition comprises an additional plant-based material comprising legumes, or (k) the composition comprises an additional component comprising an additional carbohydrate, or (l) the composition comprises or (m) said composition comprises a base food and a secondary composition comprising said fermented plant-based material, said secondary composition wherein said composition has a glycemic index equal to said base food. or (n) said composition comprises viable microorganisms, including probiotic microorganisms, or (o) said composition comprises soluble fiber. or (p) the composition is a nutrient additive, or (q) the composition is a texture modifier, or (r) the composition is a viscosity modifier.
16. The composition of claim 15. At least 50% by weight of the starch in the hydrolyzed plant origin material is hydrolyzed starch, or the average molecular weight of the hydrolyzed starch in the hydrolyzed plant origin material is between 1.7 and 2.0. 16. The composition of claim 15, which is x10 ^<6> Daltons.

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